This 5-ingredient creamy jalapeño salsa recipe is easy to make and one million percent addictive. See notes above regarding optional recipe variations, including how to make the salsa milder or spicier.
- 1 pound fresh jalapeños, stems removed
- 12 cloves garlic, unpeeled
- 1/4 cup avocado oil (or any mild-flavored oil)
- 1 to 2 tablespoons fresh lime juice (optional)
- 1 1/2 teaspoons fine sea salt
- Boil the jalapeños and garlic. Place the jalapeños and 11 cloves of the garlic (we will save one for later) in a large saucepan. Add water to the pan so that the jalapeños are completely covered. Bring to a high simmer over high heat, then reduce the heat to medium to maintain the simmer for about 15-20 minutes, until the jalapeños and garlic cloves have completely softened.
- Core the jalapeños and peel the garlic. Reserve 1 cup of the jalapeño cooking water, then drain off the rest. Carefully use tongs to transfer the jalapeños to a cutting board. Then slice each jalapeño in half lengthwise and use a spoon to scoop out and discard the veins and seeds. (Or if you would like a spicier salsa, you can skip this step.) Gently squeeze the cooked garlic cloves out of their peels, and peel the remaining one raw garlic clove.
- Blend. Add the cored jalapeños, cooked garlic cloves, raw garlic clove, oil, lime juice (if using), 1 teaspoon sea salt, and 1/4 cup of the reserved jalapeño cooking water* to a high-speed blender. Purée for 2 to 3 minutes until the sauce is completely smooth. If you would like it to be a bit thinner, add in a tablespoon at a time of the reserved jalapeño cooking water until your desired consistency is reached.
- Season. Taste and season with extra salt and/or lime juice, if desired.
- Serve. Serve immediately and enjoy!
Reserved jalapeño water: This water definitely packs a bit of heat. So if you would like to make a milder salsa, just add in 1/4 cup of plain hot water instead.
Source: Inspired by the legendary Salsa Doña from Tacodeli, recipe adapted from Brisket & Bagels.