Well – I posted this in r/salsa but that may have been a mistake. Their loss. 🙂
What is this salsa called and do you have a recipe? It’s a creamy tomatillo base, but what else is in it and what makes it creamy?
by LondonAmerica121
Well – I posted this in r/salsa but that may have been a mistake. Their loss. 🙂
What is this salsa called and do you have a recipe? It’s a creamy tomatillo base, but what else is in it and what makes it creamy?
by LondonAmerica121
10 Comments
Avocado is what makes it creamy
Are you sure it has tomatillos? It looks like emulsified jalapeno sauce.
I boil a pound of jalapenos in salty water. Puree them in a vitamix, then add 3/4 cup of neutral oil. Add MSG.
Ha! Whenever someone posts about salsa dancing in this sub we try to gently point them in the right direction. Tell me, were they equally kind to you at r/salsa ?
This actually looks like a creamy jalapeño salsa I found on this sub a while ago (you can search for it). Was just jalapeños and no tomatilla though. Creamy salsas often have a neutral oil added to create the emulsifide texture (recipe referenced above does). Good luck!
That’s like the creamy avocado salsa from El Pollo Loco. Blend together these ingredients:
1 ripe avocado, peeled and pitted
1 jalapeño, stemmed, cut in fourths
1 cup water or chicken broth
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion
It could be an emulsified salsa, but I think it’s an avocado salsa.
That’s salsa poblano con crema and it’s hot fire. Not super Spicy. Just yummy. Trust me, I’m from San Diego
I see black flecks which makes me think it’s roasted jalapeño (with the skin taken off after roasting) then emulsified with oil. I also like to add a handful of roasted garlic.
I got you.
1/2lb jalapeños
1/2-3/4 cup oil (vegetable, corn, canola, avovado)
Salt to taste
Can add garlic, onion, cilantro
Can also add msg, knorr chicken bullion/sazon Goya for more flavor
Boil jalapeños until you can pierce with a fork, or roasted over flame/in oven then moved to a ziplock to steam. Either method, I prefer peeling most skin off afterwards for a smoother sauce. If you add garlic and onion, roasting is usually better to soften and add flavor.
I have tried a regular blender but have much better and creamier/fluffier results with an immersion blender and a tall cup. Start with jalapeños and some of the oil to get it going, then slowly drizzle the remaining oil while blending. If using an immersion blender, move it up and down slowly while drizzling. Add salt or other seasonings to taste. Most of the time I think it’s just jalapeños oil and salt, but I like to add more.
If it’s pretty spicy, it looks like doña from taco deli.
Here’s a recipe.
https://www.thefauxmartha.com/salsa-dona/