Ingredients

The following ingredients have 4 Servings
  • 8 Jalapeño peppers
  • 1 medium-size garlic clove
  • 1½ cups of water
  • 1 /3 cup vegetable oil*
  • salt to taste

Instruction

  • 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.
  • Place peppers and peeled garlic clove into a saucepan and cover with 1½ cups of water.
  • Turn the heat up to bring to a boil and then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook like this for about 12-15 minutes until the peppers are cooked. If needed, add more water while cooking, just enough to cover the peppers.
  • Once the peppers and garlic are cooked and cooled, place them in your blender with about 1/3 cup of the cooking water and the vegetable oil. Process until you have a very fine and creamy sauce. Sometimes, I process the salsa just with the water and then pour the oil slowly through the hole in the small cap on the lid.