There isn’t a lot to say about this salsa. It will remind you that sometimes the best things are also the simplest. Chiles, garlic, lime and oil. Apply heat and then a blender. They are transformed into one of the best salsas I have ever eaten. The garlic allows this to emulsify into a surprisingly creamy sauce. Dribbled on tacos or scooped up with chips, (or even spread on a grilled cheese sandwich) –you won’t have any trouble eating it. Period.
With so few of them, ingredients matter. Taste your peppers to get a sense of their heat. Make sure your garlic is fresh.
Salsa Cremosa de Chile Jalapeño Asado (recipe by Rick Bayless [1])
- 6 ounces jalapeño chiles (about 5-6), stemmed
- 10 garlic cloves
- 1/4 cup fresh lime juice
- 1/2 cup vegetable oil
- salt
In a large skillet over medium heat, roast the jalapeños and unpeeled garlicuntil soft and blotchy brown, 15-20 minutes. Cool, then peel the garlic and roughly chopped the jalapeños. (you can remove some of the seeds, to control heat) Combine the garlic, chiles, and lime juice in a blender and pulse to finely chop. Turn blender on and slowly dribble in the oil. Pour into a small bowl and add a tablespoon or two of water to thin the salsa. Taste and add salt, about a teaspoon.
This salsa is really best in the first 24 hours. You can keep it for a day or two, in the fridge- re-blend if it starts to separate.
