Israeli Chopped Salad
Spiced Rice and Date Salad

Screaming Green Jalapeño Sauce

So few ingredients to make such an outstanding, spicy sauce. 

 

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Warning, it's pretty darned spicy. 

Let's get going on some sauce...

 

 

Basically you'll need jalapeno peppers, garlic, olive oil, rice wine vinegar and salt. 

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Roast the peppers and garlic. 

 

 

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Cool the peppers then seed and skin them, and skin the garlic cloves. 

 

 

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In a blender or food processor, add the oil, 

 

 

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vinegar, 

 

 

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salt,

 

 

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peppers 

 

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and the garlic. 

 

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Blend the ingredients,

 

 

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 until you have a smooth silky sauce. 

 

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The first thing I used it on was my sunny side up egg. Outstanding. 

I cobbled this recipe together from a couple I saw on the cooking group. 

Next batch I think I'll add a little herbaciousness to it. 

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Screaming Green, Jalapeño Sauce

sauces/dips

6 large jalapeno peppers; roasted
3 cloves garlic; roasted
1 cup olive oil
2 tablespoons rice wine vinegar
Salt; to taste

In a 400*°F oven, roast the jalapeño peppers, and the garlic cloves until
lightly browned and starting to char. The garlic will be done before the
peppers so take them out sooner. Remove peppers from oven, cover with a
kitchen towel and let cool. Once cool, seed and skin the peppers and peel
the garlic.

Place all the ingredients in a blender jar or food processor. Process until
it forms a smooth sauce. It will be slightly thinner than a mayonnaise.

Cobbled from a Chris Paulk recipe www.figsfood.com
Jalapeno Salsa
We tried a version of this salsa at Tacodeli in Austin, Tx. It was so good,
I came up with a version of my own.
They call theirs- Salsa Dona, we call it delicious!
FIGSFOODIE.COM


INGREDIENTS:
12 LARGE JALAPENOS
6 CLOVES ROASTED GARLIC
1/4 CUP OLIVE OIL
1 TBSP RICE WINE VINEGAR
SALT TO TASTE

To Prepare:

Rinse the jalapenos and arrange them on a baking sheet.
Turn the oven to broil.
Roast the peppers under the broiler until lightly browned turning so all
sides are browned.
Turn off the heat and let the peppers sit for about 10 minutes.
Stem the peppers and remove the seeds. Remove the skin.
Place the peppers, garlic, olive oil and rice wine vinegar in a blender or
food processor.
Blend until smooth and silky. Salt to taste.
The jalapenos and olive oil will turn into a silky smooth paste.


*Depending on the size of your jalapenos and preference, add more salt and
vinegar to taste.

And a Sqwertz recipe on rfc facebook

Creamy Jalapeno Salsa
Copyright (C) 2013 by Steve Wertz
Makes about 1.25 cups.

5-6 medium-sized real jalapenos (not those wimpy, tasteless jalapenos)
2 cloves of garlic
2/3rd cup cooking oil (corn, soybean, or canola)
1 ts Salt

Simmer whole, uncut jalapenos with stems for 12-14 minutes until they are
limp and turn to a drab green color, but not split (If they split then
shake most of the water out of them). Drain and let cool slightly. Rip off
the stems and put them into your stick blender's cup along with the garlic,
salt, and most of the oil (reserve some oil for adjustments). Process with
your stick blender until creamy smooth and the consistency of a
not-too-thick milkshake - add more oil until you get to that consistency.
And do not be tempted to skimp on the salt, at least at first. That's it.

Great on grilled chicken or pork tacos, over plain or Mexican rice, a spicy
dip for tortilla chips or thick potato chips, or just au natural by
dipping your fingers in it. You'll see why so many people this contained
cream or avocado - it still fools even the professional chefs and
restaurant critics and reviewers.

If you have access to red ripe jalapenos, by all means use them for an even
fruitier flavor.

Recipe and Photo Copyright (C) 2013 by Steve Wertz


** Exported from Now You're Cooking! v5.87 **

And that's that. 

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