Not sure what I am doing wrong, but I keep trying to make the no-frills jalapeño green sauce you get with street tacos or whole chickens from places like Pollo Regio. I use jalapeños, garlic, lime juice, and canola oil. This last time, I grilled everything over fire, and added the oil slowly in a food processor. The texture came out gritty. Any recs on this sauce?

Seeds?

Maybe, I try to remove the seeds, but there are a few that I miss, since I'm not super tedious with it.

Does anyone know what not removing the skin from cooked Jalapeños does?

I will give the blender a shot.

I use canola oil because there is a solid replica at HEB and these are the four main ingredients before getting to the science ingredients. I am intrigued by chicken stock for sure.

500,000ags said:

---

I will give the blender a shot.

I use canola oil because there is a solid replica at HEB and these are the four main ingredients before getting to the science ingredients. I am intrigued by chicken stock for sure.

---

That Green Sauce?

Yeah, the green sauce. I think it's under a brand called El Gallo.

You add no oil or liquid?

Oops sorry. Yeah oil as well. Critical omission

Google Jess Pryles green sauce.

She boils japs and onion for about 5 minutes

I haven't tried but looks good

I've enjoyed the sauce from this Rick Bayless recipe.

https://www.rickbayless.com/recipe/crispy-chicken-thighs-with-creamy-jalapeno-salsa/

Comino

Can I get a roundabout on the ratio of jalapeños to water? If there is no oil, must be a crap ton of jalapeños.

500,000ags said:

---

Can I get a roundabout on the ratio of jalapeños to water? If there is no oil, must be a crap ton of jalapeños.

---

The peppers will absorb quite a bit during the simmer. I strain and add them to the blender and pulse a couple of times before adding more water. If I put in 2 cups of soft peppers maybe a 1/4c - 1/2c additional water is needed. It also will depend on how thick you want it. Warning: 2 cups of simmering peppers make a LOT of fumes. Make sure your vent is on high

When we were developing breakfast at OrderUp we toured and talked to at least a dozen of our favorite taquerias in SA. A couple of them had a little onion in there, but none had lime juice or oil. Tomatillos make it a different condiment altogether and don't belong in breakfast taco sauce OrderUp uses all Serrano, Blanco Cafe is all Jalapeño, Tommy's and Jalapeño used a blend. None of those use onion.

500,000ags said:

---

Yeah, the green sauce. I think it's under a brand called El Gallo.

---

different than what I've had. there's one that is actually called "That Green Sauce"

Its pretty solid.

this thread is well-timed though, as I'm about to pull a crapload of jalapenos and serranos out of the garden.

My go to recipe...I substitute the chicken bouillon cube with 2-3 tsp of Better than Bouillon and blend:

• 1 lb jalapeno- about 10
• 5 garlic cloves ; peeled
• 1 knorr chicken bouillon cube
• 1 \4 cup oil
• Salt to taste. 1 tsp
• 1 \3 cup Water (I use the water from the boil)

https://www.bigoven.com/recipe/mexican-jalapeno-green-sauce/2324765

This looks spot on.

This thread inspired me to make some of my own. Picked up a half pound of jalapenos and a half pound of poblanos, some white onion, garlic, and cilantro. Rather than boiling I broiled everything, now it's in the fridge. I'll get to taste it this weekend. I was out of my tomatillo/avocado salsa anyway so it was time to make salsa this weekend anyhow.

So, went with jalapeños and garlic boiled in salt water like Fido said. Used a blender like MP said. But, I still added canola oil slowly during the blend process. Best version yet!

500,000ags said:

---

So, went with jalapeños and garlic boiled in salt water like Fido said. Used a blender like MP said. But, I still added canola oil slowly during the blend process. Best version yet!

---

use a cheap olive oil...canola oil is gross (IMO)


haven't ever boiled peppers for a sauce, sounds like a good idea

bularry said:

---

500,000ags said:

---

So, went with jalapeños and garlic boiled in salt water like Fido said. Used a blender like MP said. But, I still added canola oil slowly during the blend process. Best version yet!

---

use a cheap olive oil...canola oil is gross (IMO)


haven't ever boiled peppers for a sauce, sounds like a good idea

---

If you don't like canola I'd go with another neutral oil. For the longest time I couldn't figure out what was wrong with the flavor of my regular tomato salsa, I finally figured out it was the olive oil I used to cook it. Even though it was decent olive oil it completely threw the flavor profile off. Fats coat your mouth, so if the fat doesn't work for the sauce, it can ruin the flavor of the whole thing.

This is my experience with this sauce, street and whole chicken vendors aren't using the top dollar olive oils.

bularry said:

---

500,000ags said:

---

So, went with jalapeños and garlic boiled in salt water like Fido said. Used a blender like MP said. But, I still added canola oil slowly during the blend process. Best version yet!

---

use a cheap olive oil...canola oil is gross (IMO)


haven't ever boiled peppers for a sauce, sounds like a good idea

---

I disagree with you on this. Canola is a neutral oil, and you won't taste it in the salsa. Olive oil is fine as long as it's refined, otherwise, you're going to taste in in the salsa, which is bad.

Bruce Almighty said:

---

bularry said:

---

500,000ags said:

---

So, went with jalapeños and garlic boiled in salt water like Fido said. Used a blender like MP said. But, I still added canola oil slowly during the blend process. Best version yet!

---

use a cheap olive oil...canola oil is gross (IMO)


haven't ever boiled peppers for a sauce, sounds like a good idea

---

I disagree with you on this. Canola is a neutral oil, and you won't taste it in the salsa. Olive oil is fine as long as it's refined, otherwise, you're going to taste in in the salsa, which is bad.

---

I don't really use any oil in my salsas, so I haven't had that kind of issue. but agree, simple olive oil (not extra virgin) should be neutral enough.

I just throw everything, jalapeños, onion, garlic, cilantro and enough oil to kind of cover everything you put in the pot. Not too much, I use canola oil since olive oil will add a different flavor to your sauce. I bring everything to a boil, until I see that everything is cooked. I then transfer everything to the blender and add a little chicken bullion powder - to taste. Blend everything until you see that it is creamy.

15 jalapeños seed half
2 cloves garlic
Salt pepper to taste
Cover with water boil till just soft
Drain water and pure all this in blender
Add evoo thru cap of blender till consistency is the way you like

How long will these sauces keep? Are the freezable? I have 200-300 tiny red jalapenos on my plants was thinking about making some sauce with a bunch of them.