VARIATION: I learned this recipe a few years ago in Mexico. TRY THIS: The only difference is that you SKIP the water. Use 1 cup of vegetable oil in a dutch oven and drop all of the ingredients into the oil and simmer on low. ADVANTAGE: More flavor of the vegetables is present because it isn't boiled out with the water. Once you simmer the ingredients in the oil and the liquid (from the veg) is cooked out, 30 - 40 mins, blend all of it up (veg and oil) and season to taste. Yumm... You can use Poblano peppers also, char the ingredients on a grill or smoke them...many variations!
Man, that is a good looking sauce, but I have to admit, I really enjoy hearing you break it down. There’s not that many people I actually enjoy listening to and brother, you seem to be one of them. I don’t eat meat but awesome recipes!
Just made this, but changed one thing: For the oil, I made my own chili oil. I simmered about 20+ garlic cloves, dried chipotle peppers, chili flakes in avocado oil for about 30 minutes. I used that confit garlic in the jalapeño sauce as well. So great! Thanks for the recipe!
This recipe is absolutely outstanding! What really makes this a high value recipe is its adaptability. I just made it the "stock" way, as you showed, but wow, I have to hit the grocery store tomorrow for extras for this recipe. My 21 year old son and I ate it all at one sitting. Lucky for us my wife is out of town so there was more for us.
Your communication style is so relatable, ie, easy to understand and straight forward. Here's to another great video involving one of the yummiest food groups. 😊👍🌶❤
Mike just finished making a batch, have made a couple of gallons probably more lol since I discovered your recipe. Addicting is definitely a understatement. My 12 year old granddaughter came for the fourth and when she left she took my whole bottle home with her. My little Chilihead. Thought you would get a kick out of that. Your recipes have entered in the rotation at least once a week. You have definitely broadened my pepper horizon 😂.👍👌great job keep‘em coming
I went to a place that has this for their tacos and literally told my son I am so addicted to it, I could drink it. Realizing it would be foolish and expensive to eat their daily... I began searching online for what this sauce could be so I can make it at home... thank you so much!!!
I completely relate to drinking the sauce!! I started messing around and found I prefer straight peppers most of the time. I prefer the cilantro and onion fresh, and put the garlic in another sauce recipe!! I was drinking the local restaurant's offering-so delicious- but a 50 mile drive one way!
The sauce here looks lovely and I intend to make it the next time we do tacos/tex-mex, but I just want to say the production behind these videos is very well done. I especially like the thumbnail/closing shot of the pepper sauce with sliced jalapenos and chili flakes spread about the table. Just a really creative display.
There's a little Mexican restaurant by my house that has a delicious green salsa, and this looks exactly like it!!! I'm going to have to try this sometime. I think I'll add a little cilantro to the recipe. 😃
I'm pretty sure that YOU HAVE JUST CHANGED MY LIFE 🤣🤣 I must thank you for your perseverance coming up with this recipe. My favorite taco joint has my favorite in a habanero version, can't wait to try it.
I made it and absolutely love the recipe. I made a huge batch (12 huge jalapeños) and split into 2 batches, one with your original recipes and the other half I added Bragg apple cider vinegar and a tablespoon of raw honey. Both are equally delicious. Thank you!!!
Wow. So simple yet incredibly good. Thank you for your excellent video and for describing alternate methods etc. I pan-grilled the peppers and added half a bunch of cilantro and 2 limes and I am floored by how easy this is and great tasting. Will be a regular staple at my house.
I also stumbled upon this sauce for the first time at a small cantina in a small town in New Mexico. I raved about the sauce so much the cook came out and talked with me. He said their secret ingredient is Maggi Chicken bouillon. I'm going to try it out along with your recipe. Thanks for sharing.
I just made this a few days ago and it has instantly become everyone's favorite. Great way to really enjoy fresh jalapenos on just about everything. Tacos/quesadillas, eggs, rice, pizza you name it.
I’ve got a ton of tomatillos coming on so I’m going combine the jalapeños with tomatillos in your recipe. Perhaps will need more seasoning to kick it up a notch? Thanks! This looks great.
I just made this and can’t believe how easy it is to make. It’s the best green salsa I have ever had. I gave a jar to my daughter. Now I have to make it for her and her husband too. Thank you for sharing your recipe with us! 🥰
Every once in a while the YT algorithm gets something right. A local taco truck had this stuff. Now they've moved the truck and I don't have the opportunity to stop there anymore. I'm about 99% sure this is one of the two sauces they had that blew me away. The color and consistency of it looks perfect. Almost paste like. The other stuff they had, I *think* is a habanero version of the same sauce. Was almost the exact same, but bright orange.
Yep, I wouldn't doubt it. I've had similar versions in different Mexican restaurants, using different chilies and such, but same consistency. It's a technique, really, and you can make it with any peppers, then add in other ingredients at will (to a point). I love it.
An anecdote from here in New Zealand. I grow my own Chillis. In this particular year (2020) I decided to smoke the chillis that I normally made a plain sauce from. Now, my normal amount of sauce was 1 liter from a given number of chillis. However, after smoking the same amount of chillis, and following the same recipe as before, I ended up with only 0.5l of sauce. Presumably as much fluid had leeched from the chillis whilst smoking, meaning that the chillis were twice as strong as before. So, I blended and strained the sauce, and waited for the fun to start. After two weeks I thought it was time to try out this evil brew. OMG! Was the result. It was so strong! But it did smell very nice and fruity. Even tasted somewhat fruity. I still have a bottle in my fridge if anybody wants one. Too bloody evil for me!
I made this sauce with one batch hatch green chilis and the 2nd batch Jalapeños. Wow! I'm so glad I tried it. It's a new favorite recipe. Thank you! Now I will make more and give as gifts.🙌
Good show. Been making this for about 10 years. In Texas they call it “ the green stuff” . I personally cut the peppers open and get the seeds out. The heats in the white vain anyway, which you can control as well. Adding a touch of white vinegar while blending is a bonus. Otherwise, nothing better. Use on anything. Chips and dip is a joy😊 You will impress.
Ok I just made this oh my goodness this has to be the best sauce I’ve ever made. I make a decent salsa but this will be in our fridge daily. Thank you so much for your recipe. Who knew the secret ingredient was avocado oil. That is amazing
your creamy jalapeño sauce brought me to your channel years ago. Been a big fan of all your recipes since that. BTY that Creamy jalapeño sauce is a staple in our fridge for years now. Thanks for all your recipes!
Yes! This was the trick I have been missing when trying to recreate the Chile de arbol creamy “orange sauce” from my favorite taco shop. More blending time required!
I’ve talked to you before. Since making this I haven’t been the same. I made my brother some and he ate it all in one sitting. I’ve made tacos for three nights in a roll because of the flavor. Who ever hasn’t made this you have to try it. Even if it’s once. It won’t be!
I just made this sauce and it is better than anything I’ve bought. Thank you for the recipe. What I like so much is how simple it is to make. Thanks again.
So, Chef, this is INDEED addictive! Made it once, did not use immersion blender. Second time, used it...perfection. I, literally, eat this on everything now. Thank you for sharing this!!!
Love your videos - enthusiasm and to the point presentation. I love the simple ingredients. Many ideas for my peppers coming to harvest as I watch. Thanks and God bless.
I came across this sauce in a taco shop in Texas. She told me the 4 ingredients but not how much. I left and went straight to the store and got after it. This is a staple in our house. I do however remove half the seeds for my kids sake.
That's what I was wondering. I have some budding spice eaters in the house, they like the flavor but I have to keep the heat down. I was wondering how many I could leave in. Half sounds like a good starting point for a sauce the whole family will eat.
You sir, are an absolute genius! I just made this exactly how you did in this video, only yellow onions as a sub. Delicious! We’re eating it with chips at the moment. But this would be amazing with eggs or an omelette. This is going in our regular rotation! Thank you so much! Delicious!
Made this sauce following the recipe today. I have a pellet smoker and smoked the garlic, onions and Jalapeños before adding into the food processor. I did use olive oil but…….oh my word….so so good! Great recipe, simple and delicious
I used to make it like this. I’m discovered it’s better and quicker softening the veggies covered in the microwave. No matter how you do it, chill the veggies before blending with oil. If you don’t it will separate (break). Adding more onion brings the heat level down. Sometimes I make two batches and mix them to fine tune the spiciness.
Oh, that's a good tip. I haven't made this yet, but I was afraid boiling would leech a good bit of flavor out. I was going to roast them, but I may just try nuking it out of laziness. :)
I've already made it twice since recently watching this video. It is addictive like you said. The first time I made it I modified it by adding a couple of poblano chilis and fresh cilantro. I was hooked. the second time, which was yesterday, I made it just like as your recipes says. Still addictive. I enjoy your videos. Can't wait to try others and different ingredients of this recipe.
@@ChiliPepperMadness I have always loved experimenting. The one thing with this sauce is to check the heat level of the jalapeños. I've had jalapeños like sweet peppers and some as hot/hotter than Serrano. I can't wait to try with the fruitiness of habanero. But I think your chili Verde will next a next recipe try.
I just made this sauce and it is absolutely incredible! It was somewhat spicy when tasted prior to adding the avocado oil. Once I added the avocado oil it muted the heat somewhat and became so incredibly creamy. Absolutely make this!! This stuff is incredible!!!
I just made this. Wow is it awesome! My jalapeños ended up being super spicy so it was extra good!! Ordered some fermentation lids to make your tabasco recipe next week. Thanks!!
Just made this today! I forgot the garlic, couldn't find Mexican oregano at our rural grocery store, took the seeds out of the jalapeños to tone it down a bit, and sautéed the peppers and onion just because it was convenient. This sauce is amazing! My wife loves flavor but not the pain of chili peppers. She gave it a finger tip taste, then a small spoon taste, then it went on her taco salad! I just took it out of the fridge to taste it hours later, it has mellowed and thickened up. I tried it on a chip and wow! I'm thinking this would make a great substitute for the avocado in avocado pie?
First of all I think you do a wonderful job of explaining the process, adding your tips and being personable without getting too off track. You have a great ability to pull people in. I will defiantly try this as is, and I also want to make an aioli as well as adding it to a roasted eggplant dip that I make that I know this will pair really well with.
DUDE, I am so happy ! This is exactly the sauce, my favorite taco truck serves. I have to limit my salt. Now I can enjoy a saltless version of my favorite taco sauce. THANK YOU
Excellent recipe! I've been using a Jalapeno sauce from Trader Joes that I LOVE but 2nd ingredient is Canola oil which I don't want to consume so your recipe with avocado sounds amazing. Thanks for sharing. subscribed
Just made it and OMG, a 3 alarm fire in my mouth! I made it with your exact recipe and weighed all the ingredients too. I love heat but this was way too hot. Next time I’ll at least remove the seeds and try it again. Thanks
I make a sauce pretty much just like this , its my salsa WAKKAMOLE , which is a salsa Verde that has avocado in it , it is very thick , very creamy and will only impart 200 calories into the entire sauce vs this recipe that will impart 1000 calories , that is a major difference . This is why Mike said to be careful with it , and so if you are like me , and you like eating delicious items you do not have to pack pounds on for , just use an avocado or even half an avocado as it will be very thick and creamy and I can assure you the oil will not be better in any way . avocado is a nice healthy fat and a much better option to thicken , you can eat the sauce all day without issue as the rest of the ingredients are just vegetables with very little calories . I know why mike is using it , its a nice sauce , it will have a shine to it and the colour does not get effected the same way avocado suffers , so , that is 1 draw back if you care about this but for me , I would rather enjoy endless sauce vs the colour as I am not using it on TV or in a famous restaurant or something
This is the second sauce I have tried from your channel. Absolutely phenomenal! I added fresh cilantro, italian parsley, and lime juice. I love that it’s light and healthy, but so full of flavor! It’s even great to dip your chips in. Thanks again for the great recipe!
You were right, ADDICTIVE! I have made this twice now, time to explore more flavors. My son is a fan of everything spicy and he was the recipient of the 2nd batch. We decided yesterday that I'm going to add a chipotle pepper for a smoky flavor next time.
Well I did make this chipotle added, I loved it. My son not so much, the original is his favorite. I took it to my daughter's baby shower and the jar disappeared. Someone is enjoying 😉 it. Thank you.
I made a habanero sauce very similar to this, because I wanted to make a quick hot sauce for wings. I used about a pound of habaneros, which is a lot. It worked, it was just way too hot, even for my brother. I saved the water too, it had a very odd flavor to it once it was chilled.
Oh, made this right away. Came out excellent! Poured it into a convenient 24 oz plastic squirt bottle. Next time I'm going to roast the veggies and add cilantro. So so good. TY!
Looking forward to making this. Instead of boiling I will pressure cook the ingredients. Boiling dilutes the flavors. Just like potatoes. I pressure cook potatoes for making mashed potatoes. You can taste the difference. Pressure cooking: Yeah! EDIT: I made the sauce using a pressure cooker (10 minutes). I used bacon olive oil (my own concoction) and Alder wood smoked sea salt. It came out spectacular!
Yep!!! Just made this and it tastes just like the sauce at one of my favorite cantinas that I go to. Thanks so much for putting in the time to figure it out.
I first made this a few weeks ago per your instructions. I love it. Today I made it using an avocado as opposed to the avocado oil I used before. It was good but not as good as the first batch I made with avocado oil. The emulsion in the salsa really makes a difference. The use of the avocado today made it taste too much like guacamole.I think my next batch I'll do is serranos. I like the hot.
I'm going to try this a few days from now, but I am going to put it on some chicken, to see if it's close to the 'pollo a la plancha' dish that you find in lots of restaurants here in Costa Rica! Also super excited to then try it with the Panameño peppers you find here, for added heat!
You are not kidding about this being addictive tonight I made a double batch of jalapeno a batch of siriano and a batch of habanero. This house was a toxic mess but my wife loves me, she went to bed early tonight but she loves me.
Just found your channel and LOVE your easy to make, ingredient ready recipes. I made this and one other yesterday. Delicious! I can see using this creamy wonderfulness on so many things. My son used it to dip his french fries in, lol. Thanks! I'm off to check out more of your recipes...
From Pensacola Florida and went to this fantastic taco truck behind a gas station for years (very busy popular place) and they had a green sauce like this and an orange sauce. The best taco sauces I’ve ever had!! Glad to run across this video cause I’ve always wanted to make those sauces or something similar. Thank you!!
This is my favorite sauce recipe!! 💕❤️👍🏼 I wanted to put a comment for those that want to try this, but for health reasons…. Need to remain oil free! What you can do, is soak 1 cup of RAW cashews in boiling water for 30 minutes (just bring enough water to cover them to a boil and then remove from heat at let them soak)…. After 30 minutes, drain the cashews as much as possible… add the cashews in as you would add in the oil… blend in your food processor…. And whala… oil free jalapeño sauce that is just as yummy as the oil version!! Also…. If you are salt sensitive…. Just add a TSP of salt to the water when you boil the jalapeños, onions and garlic…. Then drain like normal ! You get all the salt flavor, with hardly any salt ❤️💕 I hope this helps someone ❤️💕🙏🏼
Wow, this sauce turned out amazing!! Initially, I was going to roast the peppers but at the last minute I decided to follow the recipe as you demonstrated it by boiling everything. I’m so glad I did, this is a wonderful sauce that I plan to make many times in the future! It’ll be fun to try different variations, too.
Hey Mike, love your recipes. I have a recommendation for an oil to try out.... Macadamia! I live in Australia, so I'm not sure if it's easier/harder/same to get over there, but it's absolutely worth trying. I use it as a replacement for anything where i'd normally use Avocado Oil etc
I've been making something similar for a long time. There's a taco stand in Ensenada Mexico that made Time magazine, they use a similar sauce for their fish tacos. As far as the comment of how I like to use it. I think my favorite is to mix this with a chimichurri and put on top of a steak. Delish!
I just made it this morning. The first taste was a bit underwhelming since there's not a lot of strong flavors going on, but after a few more bites the subtle flavor started to come through and the more I ate the more I fell in love. I ended up eating half the batch in one sitting for breakfast.
This looks amazing! I will be shopping for peppers soon. I would have to open the jalapenos and remove the membranes and seeds first, because though I adore the flavor of jalapenos, I am an chicken when it comes to heat units. I was thinking of using roasted poblanos too. My son loves the blistering peppers, so I will make him a batch with habaneros. Thank you for this!
Absolutely! This recipe works GREAT with roasted peppers as well. In fact, I'm shooting a video tomorrow for my creamy verde sauce, which is very similar to this, but with roasted jalapeno, serrano, and tomatillos.
Well it certainly is addictive. Now I'm hooked and I even dream about the wonderful taste. I took it up a notch and put some cilantro stems and leaves when it went to the food processor. It literally blew my mind. Thanks so much, God bless you.
I took your recipe and made some changes (it's what I do). As you suggested, I roasted my peppers and onion in the oven, adding a habinaro pepper because I never know if my jalapenos are going to have any heat. Then because cilantro tastes like soap to me, I replace it in all my recipes with flat-leaf parsley. Once I went to put it into the food processor, I brightened it up a bit by using a combination of water, apple cider vinegar, and lemon juice. Then I used the lightest possible olive oil and a little bit of xantan gum to help bring it together. Thanks for the recipe!
I've got a jalapeno ferment mash in a vacuum bag now. My plan is to crank my Sous Vid cooker to max for a few hours then roast some additional jalapenos; onion; and garlic before processing the lot. I think this is going to be really good.
Just made this and I can't believe how good it is and it's so simple. I grilled everything instead of boiling and added 2 pablano's. Put this in my Favs. Ty for this.
Great salsa & informative video as per usual. I use chile serrano because (at least around here) jalapenos have no heat. I add chile habanero powder made from my own chile habanero (which I pick when green, not orange).
Sweet! This looks like a really nice recipe to make, I'll have to modify it a bit due to an onion allergy but this seems a perfect sauce for burrito mixes, thanks for the recipe!
Made the "original" version and it was very good for me flavour was excellent, heat level good, for the missus who likes chilli flavour but not the heat i removed the seeds and membrane for a milder wife friendly version. The kids mixed it with some mayo for there burgers they made and i used the remainer for making a chicken salad sandwich's both where very good just right so we could still taste the Ingredients, they did a good job I'll have to play now, i think i'll try slow roasting the chillis onion and garlic rather than poaching first, I like the idea of smoking the chilli's but that will have to wait till i do my next bacon batch next month. Take care, God bless one and all.
@@ChiliPepperMadness I have tried the liquid smoke from liquid smoke brand and it is ok in small amounts for cheats BBQ sauce [5ml to 10ml for 500ml of sauce] easy to add to much which leaves an unpleasent after taste in the back of the throat. I would recommend spliting anything you want to add liquid smoke to into batches, till you are use to how much to use, so if you do put to much in one batch you can dilute it back to a level you are happy with. Take care, God bless one and all.
I came across what I believe is this sauce in a local Mexican restaurant. They called it “robertina” sauce. And yes, it is now my favorite sauce. I now always ask for it….and yes, it’s addicting.
What would YOU put this sauce on?
everything but jalepeno relish or even cut peppers are great in sour kraut and kielbasa
I like it!
Can this be jarred in the canning process..?
It's not recommended to can things with oil, unless you look into pressure canning.
I had it with a burger and fries..! SO GOOD!!!
VARIATION: I learned this recipe a few years ago in Mexico. TRY THIS: The only difference is that you SKIP the water. Use 1 cup of vegetable oil in a dutch oven and drop all of the ingredients into the oil and simmer on low. ADVANTAGE: More flavor of the vegetables is present because it isn't boiled out with the water. Once you simmer the ingredients in the oil and the liquid (from the veg) is cooked out, 30 - 40 mins, blend all of it up (veg and oil) and season to taste. Yumm... You can use Poblano peppers also, char the ingredients on a grill or smoke them...many variations!
Yes, I learned of the oil simmering technique from another reader, and need to try it. So many variations! I love it.
I just got back from Puerta Vallarta last week and this is what the cook said but his English wasn't great. Thanks!
Can I use pickled jalapeños??
IDK, but I have a ton, and I think I may have to try!!@@theabsoluteone2340
I can definitely see how the hot oil would be a better flavor retainer, poblanos sound excellent too
As a Aztec (Mexican) Comanche indigenous woman, im really loving how you bring out our dishes. Im enjoying your channel. Thank you ✌🏾🤎🪶🙏🏾
Awesome! Thank you! I appreciate it.
As a Mexican, this sauce has been a home staple my whole life! Also know as avocadoless guacamole for those who can’t eat avocados.
Thanks for sharing this! I keep learning more and more every day. So important to me.
I have heard of "fake guacamole" that some taquerias use. It has squash (calabacitas), chile, garlic - that's what I remember off the top of my head.
Man, that is a good looking sauce, but I have to admit, I really enjoy hearing you break it down. There’s not that many people I actually enjoy listening to and brother, you seem to be one of them. I don’t eat meat but awesome recipes!
Hey, thanks so much!
You are a great teacher. Hong to make this ASAP! 😊
Just made this, but changed one thing:
For the oil, I made my own chili oil. I simmered about 20+ garlic cloves, dried chipotle peppers, chili flakes in avocado oil for about 30 minutes. I used that confit garlic in the jalapeño sauce as well.
So great! Thanks for the recipe!
Thanks, David!
This recipe is absolutely outstanding! What really makes this a high value recipe is its adaptability. I just made it the "stock" way, as you showed, but wow, I have to hit the grocery store tomorrow for extras for this recipe. My 21 year old son and I ate it all at one sitting. Lucky for us my wife is out of town so there was more for us.
Fantastic! I love it!
Pruebe esta receta agregando calabacín italiano a la cocción y un poco de cilantro fresco en el procesador. Se sorprenderá con el sabor !!! 😊🇲🇽
Cocido en agua o aceite?
Your communication style is so relatable, ie, easy to understand and straight forward. Here's to another great video involving one of the yummiest food groups. 😊👍🌶❤
Thanks so much! I appreciate it.
Mike just finished making a batch, have made a couple of gallons probably more lol since I discovered your recipe. Addicting is definitely a understatement. My 12 year old granddaughter came for the fourth and when she left she took my whole bottle home with her. My little Chilihead. Thought you would get a kick out of that.
Your recipes have entered in the rotation at least once a week. You have definitely broadened my pepper horizon 😂.👍👌great job keep‘em coming
Boom! Awesome to hear! I know, this stuff is CRAZY good. Thanks for sharing!!
I went to a place that has this for their tacos and literally told my son I am so addicted to it, I could drink it. Realizing it would be foolish and expensive to eat their daily... I began searching online for what this sauce could be so I can make it at home... thank you so much!!!
Yes, it's so good!! I'm addicted.
I completely relate to drinking the sauce!! I started messing around and found I prefer straight peppers most of the time. I prefer the cilantro and onion fresh, and put the garlic in another sauce recipe!! I was drinking the local restaurant's offering-so delicious- but a 50 mile drive one way!
Good taquerias and my favorite taco truck here in Oklahoma City have this salsa.
The sauce here looks lovely and I intend to make it the next time we do tacos/tex-mex, but I just want to say the production behind these videos is very well done. I especially like the thumbnail/closing shot of the pepper sauce with sliced jalapenos and chili flakes spread about the table. Just a really creative display.
Thanks so much!
There's a little Mexican restaurant by my house that has a delicious green salsa, and this looks exactly like it!!!
I'm going to have to try this sometime. I think I'll add a little cilantro to the recipe.
😃
I'm pretty sure that YOU HAVE JUST CHANGED MY LIFE 🤣🤣 I must thank you for your perseverance coming up with this recipe.
My favorite taco joint has my favorite in a habanero version, can't wait to try it.
You are so welcome! Yes, I LOVE this with habaneros. Nice and spicy!
I've been trying to figure out how to make this for YEARS! Thank you!!
You're so welcome!
I made it and absolutely love the recipe. I made a huge batch (12 huge jalapeños) and split into 2 batches, one with your original recipes and the other half I added Bragg apple cider vinegar and a tablespoon of raw honey. Both are equally delicious. Thank you!!!
Awesome!!
How long would it last in fridge ?
Wow. So simple yet incredibly good. Thank you for your excellent video and for describing alternate methods etc. I pan-grilled the peppers and added half a bunch of cilantro and 2 limes and I am floored by how easy this is and great tasting. Will be a regular staple at my house.
You are very welcome. Enjoy!
I also stumbled upon this sauce for the first time at a small cantina in a small town in New Mexico. I raved about the sauce so much the cook came out and talked with me. He said their secret ingredient is Maggi Chicken bouillon. I'm going to try it out along with your recipe. Thanks for sharing.
Nice! I'll have to try it with the bouillon as well.
Did you try the bouillon technique? If so, your thoughts? Thanks!
I just made this a few days ago and it has instantly become everyone's favorite. Great way to really enjoy fresh jalapenos on just about everything. Tacos/quesadillas, eggs, rice, pizza you name it.
Great to hear, enjoy!
I’ve got a ton of tomatillos coming on so I’m going combine the jalapeños with tomatillos in your recipe. Perhaps will need more seasoning to kick it up a notch? Thanks! This looks great.
I just made this and can’t believe how easy it is to make. It’s the best green salsa I have ever had. I gave a jar to my daughter. Now I have to make it for her and her husband too. Thank you for sharing your recipe with us! 🥰
Every once in a while the YT algorithm gets something right. A local taco truck had this stuff. Now they've moved the truck and I don't have the opportunity to stop there anymore. I'm about 99% sure this is one of the two sauces they had that blew me away. The color and consistency of it looks perfect. Almost paste like.
The other stuff they had, I *think* is a habanero version of the same sauce. Was almost the exact same, but bright orange.
Yep, I wouldn't doubt it. I've had similar versions in different Mexican restaurants, using different chilies and such, but same consistency. It's a technique, really, and you can make it with any peppers, then add in other ingredients at will (to a point). I love it.
An anecdote from here in New Zealand. I grow my own Chillis. In this particular year (2020) I decided to smoke the chillis that I normally made a plain sauce from. Now, my normal amount of sauce was 1 liter from a given number of chillis. However, after smoking the same amount of chillis, and following the same recipe as before, I ended up with only 0.5l of sauce. Presumably as much fluid had leeched from the chillis whilst smoking, meaning that the chillis were twice as strong as before. So, I blended and strained the sauce, and waited for the fun to start. After two weeks I thought it was time to try out this evil brew. OMG! Was the result. It was so strong! But it did smell very nice and fruity. Even tasted somewhat fruity. I still have a bottle in my fridge if anybody wants one. Too bloody evil for me!
Very cool! I love the smoky flavor, though.
Bollocks -- Mike'll drink three and run a mile!~
I made this sauce with one batch hatch green chilis and the 2nd batch Jalapeños. Wow! I'm so glad I tried it. It's a new favorite recipe. Thank you! Now I will make more and give as gifts.🙌
Great to hear!
❤ I made one batch your way and another batch using habaneros. They were both awesome thank you for the recipe!
Wonderful! You are so welcome!
I've never commented on food channels before now. I love this guy.
You are awesome!!
Good show. Been making this for about 10 years. In Texas they call it “ the green stuff” . I personally cut the peppers open and get the seeds out. The heats in the white vain anyway, which you can control as well. Adding a touch of white vinegar while blending is a bonus.
Otherwise, nothing better. Use on anything. Chips and dip is a joy😊 You will impress.
I used mine with home made blackberry jam ( seedless used a food mill ) then used as a wing sauce blackberry jalapeño wings. So good
Sounds awesome to me!
Ok I just made this oh my goodness this has to be the best sauce I’ve ever made. I make a decent salsa but this will be in our fridge daily. Thank you so much for your recipe. Who knew the secret ingredient was avocado oil. That is amazing
Glad you enjoyed it! I know, so good!
your creamy jalapeño sauce brought me to your channel years ago. Been a big fan of all your recipes since that. BTY that Creamy jalapeño sauce is a staple in our fridge for years now. Thanks for all your recipes!
Awesome! Thank you!
Yes! This was the trick I have been missing when trying to recreate the Chile de arbol creamy “orange sauce” from my favorite taco shop. More blending time required!
Nice. Blend as long as you need!
Oh, I love the sound of “Orange Sauce” too!
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I’ve talked to you before. Since making this I haven’t been the same. I made my brother some and he ate it all in one sitting. I’ve made tacos for three nights in a roll because of the flavor. Who ever hasn’t made this you have to try it. Even if it’s once. It won’t be!
High praise! I know, right? Seriously, this is definitely one of THE best sauces I've ever had. Perfection.
I just made this sauce and it is better than anything I’ve bought. Thank you for the recipe. What I like so much is how simple it is to make. Thanks again.
Glad you liked it!!
So, Chef, this is INDEED addictive! Made it once, did not use immersion blender. Second time, used it...perfection. I, literally, eat this on everything now. Thank you for sharing this!!!
You are very welcome - enjoy!
Add an avocado in the processor after incorporating the oil. Makes it even better!
Thanks for your input!
Love your videos - enthusiasm and to the point presentation. I love the simple ingredients. Many ideas for my peppers coming to harvest as I watch. Thanks and God bless.
I really appreciate it.
I came across this sauce in a taco shop in Texas. She told me the 4 ingredients but not how much. I left and went straight to the store and got after it. This is a staple in our house. I do however remove half the seeds for my kids sake.
Yes, it's so good, a perfect sauce for sure. =)
That's what I was wondering. I have some budding spice eaters in the house, they like the flavor but I have to keep the heat down. I was wondering how many I could leave in. Half sounds like a good starting point for a sauce the whole family will eat.
Tony, you can make this with milder peppers as well. I often make this with serrano or hotter peppers. You can really control the heat.
@@ChiliPepperMadness Thanks for sharing the recipe, I'll definitely be breaking this one out soon.
It probably would be really tasty with poblanos too if you needed low heat for kiddos! Poblanos are so flavorful
I've had this at a restaurant and loved it. Now I can make it.
Thanks!
You are very welcome! Enjoy!
Really good base recipe. I roasted mine and sauce came out nice and creamy. Could be spicier so I'll adjust that myself. Thanks!
I made the jalapeño salsa for dinner tonight. It was awesome. Thanks so much!
Glad you enjoyed it, Sheila!
You sir, are an absolute genius! I just made this exactly how you did in this video, only yellow onions as a sub. Delicious! We’re eating it with chips at the moment. But this would be amazing with eggs or an omelette. This is going in our regular rotation! Thank you so much! Delicious!
Outstanding!! Glad you enjoyed it!!
Made this sauce following the recipe today. I have a pellet smoker and smoked the garlic, onions and Jalapeños before adding into the food processor. I did use olive oil but…….oh my word….so so good! Great recipe, simple and delicious
Wonderful - thank you!
i am also thinking of smoking the veggies. how long did you smoke them
I used to make it like this. I’m discovered it’s better and quicker softening the veggies covered in the microwave. No matter how you do it, chill the veggies before blending with oil. If you don’t it will separate (break). Adding more onion brings the heat level down. Sometimes I make two batches and mix them to fine tune the spiciness.
Oh, that's a good tip. I haven't made this yet, but I was afraid boiling would leech a good bit of flavor out. I was going to roast them, but I may just try nuking it out of laziness. :)
What oil do you use?
@@photo1111 Start listing @ 6:15 in the video
I just now made this, and am blown away by how simple it is, and by how AMAZING this tastes!!! WOWZERS!!!💯💎💪💚🙏
I've already made it twice since recently watching this video. It is addictive like you said. The first time I made it I modified it by adding a couple of poblano chilis and fresh cilantro. I was hooked. the second time, which was yesterday, I made it just like as your recipes says. Still addictive. I enjoy your videos. Can't wait to try others and different ingredients of this recipe.
Excellent. I love that you're experimenting. It's a great sauce, but an even better model for making your own.
@@ChiliPepperMadness I have always loved experimenting. The one thing with this sauce is to check the heat level of the jalapeños. I've had jalapeños like sweet peppers and some as hot/hotter than Serrano. I can't wait to try with the fruitiness of habanero. But I think your chili Verde will next a next recipe try.
Looks magical, hard to imagine just adding oil would deliver that result. Many thanks 🙏
My pleasure 😊
Just made this yesterday, delicious! Just ate some with tortilla chips. This would be delicious on burritos and enchiladas!
Glad you enjoyed it!
I just made this sauce and it is absolutely incredible!
It was somewhat spicy when tasted prior to adding the avocado oil. Once I added the avocado oil it muted the heat somewhat and became so incredibly creamy.
Absolutely make this!! This stuff is incredible!!!
Fantastic! Glad you enjoyed it!
Going to make a batch NOW!
YES! Let me know how it goes please =)
I just made this. Wow is it awesome! My jalapeños ended up being super spicy so it was extra good!! Ordered some fermentation lids to make your tabasco recipe next week. Thanks!!
Just made this today! I forgot the garlic, couldn't find Mexican oregano at our rural grocery store, took the seeds out of the jalapeños to tone it down a bit, and sautéed the peppers and onion just because it was convenient. This sauce is amazing! My wife loves flavor but not the pain of chili peppers. She gave it a finger tip taste, then a small spoon taste, then it went on her taco salad! I just took it out of the fridge to taste it hours later, it has mellowed and thickened up. I tried it on a chip and wow! I'm thinking this would make a great substitute for the avocado in avocado pie?
Glad you both enjoyed it, Vaughn! Curious if you use it as a sub for avocado pie. I've never tried that.
Dude... So glad I found your channel! Can't wait to try it
Welcome aboard!
First of all I think you do a wonderful job of explaining the process, adding your tips and being personable without getting too off track. You have a great ability to pull people in. I will defiantly try this as is, and I also want to make an aioli as well as adding it to a roasted eggplant dip that I make that I know this will pair really well with.
Thanks so much! I appreciate it. Happy cooking!
Please post your eggplant dip!
DUDE, I am so happy ! This is exactly the sauce, my favorite taco truck serves. I have to limit my salt. Now I can enjoy a saltless version of my favorite taco sauce. THANK YOU
Yes!! Glad to help!
Excellent recipe! I've been using a Jalapeno sauce from Trader Joes that I LOVE but 2nd ingredient is Canola oil which I don't want to consume so your recipe with avocado sounds amazing. Thanks for sharing. subscribed
Awesome, enjoy!
Definitely going to give this a try, this sauce looks fantastic!
Thanks!!
Just made it and OMG, a 3 alarm fire in my mouth! I made it with your exact recipe and weighed all the ingredients too. I love heat but this was way too hot. Next time I’ll at least remove the seeds and try it again. Thanks
Oops! Yes, coring them will reduce the heat for sure. You can also make this with milder peppers, like poblano.
I just came across this video last night. I just made it 🥰. I changed what I’m having for dinner to shrimp tacos ❤️❤️
Love it!!
I make a sauce pretty much just like this , its my salsa WAKKAMOLE , which is a salsa Verde that has avocado in it , it is very thick , very creamy and will only impart 200 calories into the entire sauce vs this recipe that will impart 1000 calories , that is a major difference . This is why Mike said to be careful with it , and so if you are like me , and you like eating delicious items you do not have to pack pounds on for , just use an avocado or even half an avocado as it will be very thick and creamy and I can assure you the oil will not be better in any way .
avocado is a nice healthy fat and a much better option to thicken , you can eat the sauce all day without issue as the rest of the ingredients are just vegetables with very little calories .
I know why mike is using it , its a nice sauce , it will have a shine to it and the colour does not get effected the same way avocado suffers , so , that is 1 draw back if you care about this but for me , I would rather enjoy endless sauce vs the colour as I am not using it on TV or in a famous restaurant or something
This is the second sauce I have tried from your channel. Absolutely phenomenal! I added fresh cilantro, italian parsley, and lime juice. I love that it’s light and healthy, but so full of flavor! It’s even great to dip your chips in. Thanks again for the great recipe!
Excellent! Thanks so much!
I just made a batch of this. Wow, it's really delicious. And really easy to make. Thanks for sharing the recipe/technique. 🍻
You are so welcome! Glad you enjoyed it, Travis.
You were right, ADDICTIVE! I have made this twice now, time to explore more flavors. My son is a fan of everything spicy and he was the recipient of the 2nd batch. We decided yesterday that I'm going to add a chipotle pepper for a smoky flavor next time.
I am happy to hear that, thanks! Let me know how it goes with the chipotle pepper.
Will do.
Well I did make this chipotle added, I loved it. My son not so much, the original is his favorite. I took it to my daughter's baby shower and the jar disappeared. Someone is enjoying 😉 it. Thank you.
I just used the last of my jalapeños and I'm so grateful for all your recommendations and recipes. My family especially thanks you.
I made a habanero sauce very similar to this, because I wanted to make a quick hot sauce for wings. I used about a pound of habaneros, which is a lot. It worked, it was just way too hot, even for my brother. I saved the water too, it had a very odd flavor to it once it was chilled.
I won't lie I use it for my steaks and mash potatoes.
God I love this sauce.
Oh, made this right away. Came out excellent! Poured it into a convenient 24 oz plastic squirt bottle. Next time I'm going to roast the veggies and add cilantro. So so good. TY!
Great plan! Enjoy!
Looking forward to making this. Instead of boiling I will pressure cook the ingredients. Boiling dilutes the flavors. Just like potatoes. I pressure cook potatoes for making mashed potatoes. You can taste the difference. Pressure cooking: Yeah! EDIT: I made the sauce using a pressure cooker (10 minutes). I used bacon olive oil (my own concoction) and Alder wood smoked sea salt. It came out spectacular!
How long did you cook in the pressure cooker?
Yep!!! Just made this and it tastes just like the sauce at one of my favorite cantinas that I go to. Thanks so much for putting in the time to figure it out.
I first made this a few weeks ago per your instructions. I love it. Today I made it using an avocado as opposed to the avocado oil I used before. It was good but not as good as the first batch I made with avocado oil. The emulsion in the salsa really makes a difference. The use of the avocado today made it taste too much like guacamole.I think my next batch I'll do is serranos. I like the hot.
I love it with serranos.
I got this recipe from you a while back and I tried it and came out so good, so now I make it all the time it's great with everything....
Awesome to hear!!!
I'm going to try this a few days from now, but I am going to put it on some chicken, to see if it's close to the 'pollo a la plancha' dish that you find in lots of restaurants here in Costa Rica!
Also super excited to then try it with the Panameño peppers you find here, for added heat!
I hope you love it, Brandi! Sounds awesome. I'd love to see it made with panameños!
Sounds like fish taco sauce at my favorite mex restaurant. This and some pico is all you need. Fantastic
You are not kidding about this being addictive tonight I made a double batch of jalapeno a batch of siriano and a batch of habanero. This house was a toxic mess but my wife loves me, she went to bed early tonight but she loves me.
Haha, oops! I hear you. I've put my poor suffering wife through some spicy madness over the years. LOL. Luckily she still loves me!
So very good. Wonderful job. Best recipe I've found yet for this sauce. I used serrano peppers and added some lime juice. Delicious!!!
Thanks, Justin!
Just found your channel and LOVE your easy to make, ingredient ready recipes. I made this and one other yesterday. Delicious! I can see using this creamy wonderfulness on so many things. My son used it to dip his french fries in, lol. Thanks! I'm off to check out more of your recipes...
Awesome! Thank you! I hope you find many recipes you enjoy. =)
From Pensacola Florida and went to this fantastic taco truck behind a gas station for years (very busy popular place) and they had a green sauce like this and an orange sauce. The best taco sauces I’ve ever had!! Glad to run across this video cause I’ve always wanted to make those sauces or something similar. Thank you!!
Very cool! I know, I LOVE it.
This is my favorite sauce recipe!! 💕❤️👍🏼
I wanted to put a comment for those that want to try this, but for health reasons…. Need to remain oil free!
What you can do, is soak 1 cup of RAW cashews in boiling water for 30 minutes (just bring enough water to cover them to a boil and then remove from heat at let them soak)…. After 30 minutes, drain the cashews as much as possible… add the cashews in as you would add in the oil… blend in your food processor…. And whala… oil free jalapeño sauce that is just as yummy as the oil version!!
Also…. If you are salt sensitive…. Just add a TSP of salt to the water when you boil the jalapeños, onions and garlic…. Then drain like normal ! You get all the salt flavor, with hardly any salt ❤️💕
I hope this helps someone ❤️💕🙏🏼
Thanks for the tips!
@@ChiliPepperMadness NP!! I do a lot of cooking for my Mama, she’s 85… so I have all the tricks to still make your yummy recipes for her 💪❤️💕
That is SERIOUSLY awesome. I love to hear this.
Wow, this sauce turned out amazing!! Initially, I was going to roast the peppers but at the last minute I decided to follow the recipe as you demonstrated it by boiling everything. I’m so glad I did, this is a wonderful sauce that I plan to make many times in the future! It’ll be fun to try different variations, too.
Wonderful! Thanks!
Hey Mike, love your recipes. I have a recommendation for an oil to try out.... Macadamia! I live in Australia, so I'm not sure if it's easier/harder/same to get over there, but it's absolutely worth trying. I use it as a replacement for anything where i'd normally use Avocado Oil etc
Sounds great, Dan. I'll keep my eye out for it. Thanks!
I’ve seen this for a while . I have a small garden in pots. My favorite plant is jalapeños. Tried this today and you’re right. Its special !
Yes! I love this sauce. Incredible.
I've been making something similar for a long time. There's a taco stand in Ensenada Mexico that made Time magazine, they use a similar sauce for their fish tacos. As far as the comment of how I like to use it. I think my favorite is to mix this with a chimichurri and put on top of a steak. Delish!
I had to watch this and will make it today! Looks great!
Hope you enjoy, come back and let me know!
I just made it this morning. The first taste was a bit underwhelming since there's not a lot of strong flavors going on, but after a few more bites the subtle flavor started to come through and the more I ate the more I fell in love. I ended up eating half the batch in one sitting for breakfast.
Haha, I hear you!
Awesome work here. The algo is good.
This looks amazing! I will be shopping for peppers soon. I would have to open the jalapenos and remove the membranes and seeds first, because though I adore the flavor of jalapenos, I am an chicken when it comes to heat units. I was thinking of using roasted poblanos too. My son loves the blistering peppers, so I will make him a batch with habaneros. Thank you for this!
Absolutely! This recipe works GREAT with roasted peppers as well. In fact, I'm shooting a video tomorrow for my creamy verde sauce, which is very similar to this, but with roasted jalapeno, serrano, and tomatillos.
Thanks! I’ve been trying to figure out the same (or similar) sauces that I’ve had.
I’ll definitely give your method a try. 👍
Looks awesome, Mike! I think I will also add some creemy cheese to it 😋
Thanks! Could be interesting!
Well it certainly is addictive. Now I'm hooked and I even dream about the wonderful taste. I took it up a notch and put some cilantro stems and leaves when it went to the food processor. It literally blew my mind. Thanks so much, God bless you.
So good! Glad you're enjoying it. =)
I took your recipe and made some changes (it's what I do). As you suggested, I roasted my peppers and onion in the oven, adding a habinaro pepper because I never know if my jalapenos are going to have any heat. Then because cilantro tastes like soap to me, I replace it in all my recipes with flat-leaf parsley. Once I went to put it into the food processor, I brightened it up a bit by using a combination of water, apple cider vinegar, and lemon juice. Then I used the lightest possible olive oil and a little bit of xantan gum to help bring it together.
Thanks for the recipe!
I love it! Sounds outstanding!
Just made it here in Norway!! Cheers mate. Will be a staple in this household
Excellent!
Looks yummy!!!
So good!
having emulsified garlic mayo and balsamic dressing on hand is pretty fantastic too.
I've got a jalapeno ferment mash in a vacuum bag now. My plan is to crank my Sous Vid cooker to max for a few hours then roast some additional jalapenos; onion; and garlic before processing the lot. I think this is going to be really good.
Sounds great!
I absolutely love this sauce. I use it on my sandwich’s for lunch at work instead of Mayo
Awesome. Sounds amazing!
This was one super easy sauce. Versatile - and can be used for anything. Tasty as heck.
I'm going to make this, put it in a squeeze bottle and make some awesome nachos!
Yes, perfect!!
Just made this and I can't believe how good it is and it's so simple. I grilled everything instead of boiling and added 2 pablano's. Put this in my Favs. Ty for this.
Perfection right there! Thanks for sharing.
Sounds like a great replacement for bernaise sauce on steak!!
I like it!
Great salsa & informative video as per usual. I use chile serrano because (at least around here) jalapenos have no heat. I add chile habanero powder made from my own chile habanero (which I pick when green, not orange).
Nice! I love it. Great variations.
Excellent👍💯💯💯💯💯🔥
Thanks 💯
Sweet! This looks like a really nice recipe to make, I'll have to modify it a bit due to an onion allergy but this seems a perfect sauce for burrito mixes, thanks for the recipe!
Made the "original" version and it was very good for me flavour was excellent, heat level good, for the missus who likes chilli flavour but not the heat i removed the seeds and membrane for a milder wife friendly version. The kids mixed it with some mayo for there burgers they made and i used the remainer for making a chicken salad sandwich's both where very good just right so we could still taste the Ingredients, they did a good job
I'll have to play now, i think i'll try slow roasting the chillis onion and garlic rather than poaching first, I like the idea of smoking the chilli's but that will have to wait till i do my next bacon batch next month. Take care, God bless one and all.
Awesome, thanks for sharing. Yes, I'd love to hear how your other versions turn out. I like a touch of smoky flavor from the grill.
Good suggestions!!!! Thank you!!!
I wonder if you could use liquid smoke.
I've never tried liquid smoke, but see no reason you can't use it. If you go, let me know how it turns out for you.
@@ChiliPepperMadness I have tried the liquid smoke from liquid smoke brand and it is ok in small amounts for cheats BBQ sauce [5ml to 10ml for 500ml of sauce] easy to add to much which leaves an unpleasent after taste in the back of the throat. I would recommend spliting anything you want to add liquid smoke to into batches, till you are use to how much to use, so if you do put to much in one batch you can dilute it back to a level you are happy with. Take care, God bless one and all.
Great channel, glad to have discovered it !
I came across what I believe is this sauce in a local Mexican restaurant. They called it “robertina” sauce. And yes, it is now my favorite sauce. I now always ask for it….and yes, it’s addicting.
Yes! Same story!
Yes, that is the real name of this sauce.