Monday, April 20, 2015

Green Sauce, a.k.a. Creamy Green Sauce a.k.a. Jalapeno Avocado Sauce a.k.a. ?????

There are a lot of names for this, none of them really very accurate, outside of “green sauce”, because it is, well, green. You will find this in only the finest taco joints.  And by finest, I mean good ones.

While smooth and luscious, there is no dairy, so not really creamy (although you could add crema or yogurt)

While it kind of tastes like perhaps there is avocado in it, there isn’t.  But you could put one in instead of the oil.

It is really just, well, DELICOUS!  Crazy Good!  The kind of stuff you go to a taco joint just to eat spoonfuls of!

So, what is it?

Jalepenos (or other pepper like Poblanos or Anaheims), onion, garlic, salt, fresh squeezed lime (if you like) and oil, cooked and pureed.

Super simple – make some tonight!

This is the mild version - if you follow the directions, it really will be pretty mild, unless your jalapenos are the insanely hot (sometimes they are)

  • ·         1lb jalapenos (about 20 or so)
  • ·         4-5 green onions, cut into 3 inch sections, whites and greens)
  • ·         3-6 cloves garlic, peeled
  • ·         ½ teaspoon salt
  • ·         ¼ cup corn oil (or other neutral oil – no olive oil)
  • ·         ½ lime juice, to taste

  • ·         Put on some disposable gloves
  • ·         De-stem, de-seed and de-rib the jalapenos.  If you like your sauce spicier, skip step – just toss in whole.   WEAR GLOVES.  Really bad idea to do this and then rub your eyes.  #justsayin
  • ·         Toss jalapenos, green onions into pot of water, bring to boil, then reduce to simmer and cook until soft (about 20 minutes)
  • ·         For the last 1 minute or so, toss the peeled garlic cloves into the simmering water.  This will temper the raw garlic taste
  • ·         Drain, let cool
  • ·         If you did not de-stem, etc earlier, do so now.  The more seeds and ribs you scrape out, the milder it will be.  Like it spicier?  Leave some or all of that out.  But do get rid of the stems
  • ·         Toss everything into blender, add salt, puree at low speed
  • ·         When things are getting nice and pureed, start slowly adding oil to mixture in blender.  Once added, speed up the blender.  Basically your making a nice emulsion so the oil does not separate out of the sauce
  • ·         Taste, add more salt or squeeze some lime juice into the mix while blending.  The lime juice will brighten up the flavors.  Not sure it needs it, be sure to start with just a half lime.  You could use a tablespoon of white vinegar

If too spicy, cut with greek yogurt or sour cream or add advocados.  Yogurt adds it's own tang and was generally preferred in our house.  If you were planning on using yogurt, especially yogurt with fat in it, I would probably reduce the amount of oil.  Same if your adding advocados

1 cup cilantro is a very nice contribution - just put it in at the start of the blending stage.

I like it better without the lime, but to each their own

If you want to have this on chips, remember you want El Milagro "Totopos" homestyle chips.  Really you do.


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