* 1 cup olive * 3 large, fresh jalapeño chiles, stemmed and cut in half lengthwise * 6 garlic cloves, peeled * A small handful of [cilantro](https://www.rickbayless.com/ingredient/cilantro-2/) * Salt * The juice of half of a large lime
I had some issues getting this process to work, when I tried streaming the oil into my blender it would not emulsify. It was just a mess of green coloured oil and tiny chunks on the bottom.
My wife suggested using the immersion blender and that did the trick.
I tried it with corn chips and the flavour was nice, I would like to try to over something more hefty, with meat.
ashfordbelle
Thanks for the pictures of the process. Very helpful! It looks great. We’re you happy with the heat level?
lionhands
Looks great! When I make it I dice the jalapeños into smaller pieces so that they can char on almost all sides. I find that this usually produces an even creamier salsa with a lighter green color
3 Comments
This is my first go at a creamy jalapeno salsa.
I am following the recipe from [Rick Bayless found here.](https://www.rickbayless.com/recipe/creamy-jalapeno-salsa/)
* 1 cup olive
* 3 large, fresh jalapeño chiles, stemmed and cut in half lengthwise
* 6 garlic cloves, peeled
* A small handful of [cilantro](https://www.rickbayless.com/ingredient/cilantro-2/)
* Salt
* The juice of half of a large lime
I had some issues getting this process to work, when I tried streaming the oil into my blender it would not emulsify. It was just a mess of green coloured oil and tiny chunks on the bottom.
My wife suggested using the immersion blender and that did the trick.
I tried it with corn chips and the flavour was nice, I would like to try to over something more hefty, with meat.
Thanks for the pictures of the process. Very helpful! It looks great. We’re you happy with the heat level?
Looks great! When I make it I dice the jalapeños into smaller pieces so that they can char on almost all sides. I find that this usually produces an even creamier salsa with a lighter green color