Creamy Jalapeno Sauce Salsa Dona Food

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SALSA DOñA



Salsa Doña image

This is a copycat recipe of Tacodeli's Salsa Doña. It's a creamy, spicy salsa best served with salty chips and a slightly sweet drink. Note: this salsa is best made atleast one day in advance. See notes for alternate cooking method.

Provided by Melissa

Time 50m

Number Of Ingredients 5

1 lb. jalapeños
4 cloves of garlic, skin on
1/4 c. grapeseed oil (or similar neutral oil)
2 tbsp. lime juice
1/2 tsp. kosher salt

Steps:

  • Place baking rack in the upper third of your oven. Preheat on broil.
  • Meanwhile, cut the stems off the jalapeños and carefully remove the seeds without piercing holes in the sides of the pepper using a paring knife or grapefruit spoon or a combination of both. (Note: Wear food-safe gloves or skip touching your eyes during this process. Wash your hand thoroughly afterwards.)
  • Place jalapeños and garlic on a baking sheet then place under the broiler to char. Once skins of the peppers char on top, flip, and char the other side. Remove the garlic after flipping the peppers and place in a container with a lid.(Note: Watch closely during the charring process as broilers vary greatly from oven to oven. With that said, I'm purposely omitting an exact times and instead giving visual cues. For reference, in my oven, it took 20 minutes total, taking the garlic out after 10 minutes and flipping the peppers. My broiler tends to run low and my jalapeños were quite large.)
  • Once charred, place peppers in the container with the garlic, and cover for 10 minutes to steam.
  • Remove the garlic peels and rub the skins of the peppers off. The skins should slide right off.
  • Place all the ingredients in a high-powered blender, and blend on high until smooth, about 40 seconds. Store covered in the fridge for up to 3 weeks. Salsa is best after a day of rest, once the flavors have had time to calm down and meld together.

CREAMY JALAPEñO SAUCE



Creamy Jalapeño Sauce image

Provided by Rhoda Boone

Categories     Sauce     Garlic     Cinco de Mayo     Jalapeño     Cilantro

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 cup neutral vegetable oil (such as grapeseed)
3/4 cup (packed) fresh cilantro leaves with tender stems

Steps:

  • Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
  • Do Ahead
  • Sauce can be made up to 3 days in advance and refrigerated.

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  • Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
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