yum! I love Rick Bayless. Frontera Grill is amazing, but sadly never go to go to Topolobampo while I lived in Chicago. This salsa looks great, and I agree with what you said about simple often being the best. I’ll definitely try this soon!
I love spicy food, too. And when it comes to that, jalapenos are my favorite. It never occurred to me to make a salsa out of jalapenos. Don’t know why. But it is so easy to make and I’m sure it’s spicy and perfect. Thanks for the idea.
I will be bookmarking this recipe. I have to say we stuffed and grilled some jalapenos just a couple of days ago on the bbq and for some reason…they just didn’t have the flavour. And it was not the recipe’s fault. Got us wondering if this is just off season for a truly flavourful jalapeno. Any thoughts on this?
Yum! Just got around to making this and it is fabulous! I have a little tip – if you don’t stem the jalapenos, you can hold them by the stem and chop them up with scissors and not have to worry about getting the capascin (sp?) on your hands (and nose, and eyes, and, and, and!)
I just made this salsa, and forgot to de-seed the jalapenos…VERY SPICY. So, to cool it down a little I added 3/4 of an avocado and cilantro, and the result is a spicy thick jalapeno guacamole! Delish! Thanks for the idea!! I’ll be posting the adapted version on my blog soon!
I have lived in south texas and this sauce is served in a lot of small Mexican cafes along with fresh handmade corn and flour tortillias, it really gives your breakfast a kick start. If you know how it is called in Spanish, please, share it with me as I never know what to call it but green sauce however it is not salsa verde as that is made with tomatillos and not just roasted jalapeños. A friend just dropped about 10 lbs of fresh picked jalapeños and even though I am not in s texas anymore this brings me back.