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Jalapeno Creamy Sauce “That Green stuff” July 22, 2014 Recipe & Art Direction: Mariana McEnroe | Photography: Ian McEnroe Jalapeno-creamy-sauce_'that-green-stuff'recipe-Yes,-more-please! I know you’ve seen and tasted this creamy, spicy, light green sauce at taco stands, Mexican and Tex Mex restaurants here in Texas. This creamy green sauce is incredibly good and addictive. It’s tangy and spicy profile is irresistible. Why “green stuff” ? Its ingredients are a mystery when you taste it. The creamy texture makes you believe it has avocado or maybe some sort of cream or mayonnaise. I’ve tried to make this sauce many times with no success, until now. I even tried to buy this sauce at a super market chain here in Austin that started to sell it. After trying this supermarket version with its whopping thirty-one ingredients which did not even taste or resemble the creamy tangy spicy “green stuff sauce”. Determined to make my own, I decided to take action and start my research. This traditional Mexican salsa was not easy to figure out, although I had sampled it many times in my life in Mexico, a very common condiment for tacos, and street food. My first encounter with this sauce was in Baja at a fish taco stand. I experimented with 3 or 4 recipes that I was given by different taco stands and restaurants. I had to eat a lot of tacos in order to get the flavors and ingredients correct or to even attempt to ask how it was made. Such are the sacrifices I make for my readers…Oh well. After asking a few different sources, I learned the principle of how the creamy sauce was made and to my shock and surprise I discovered that this green creamy sauce is made with just five ingredients! Not a single drop of dairy, cream or avocado is used. Now my mission was figuring out the amounts. It knew it was going to be a matter of trial and error. I started to play with the five ingredients: Fresh Jalapenos, Onion, Garlic, Corn Oil and Salt . I combined them in the most sensible way possible. I attempted to recreate the recipe about three or four times by adjusting the spicy and creamy taste I had in my memory. I tried different methods like roasting, pan frying, blistering, and boiling the chiles as referenced by my sources. Finally on the final attempt I got it! The green creamy sauce is here before your eyes and I’m sharing it with you with no edits. Easy as 1-2-3-4 steps and five ingredients. You can make this epic sauce for a fraction of the cost and a thousand times greater in flavor in a blink of an eye. Bettter news yet, it is good for all my Vegan friends, because there is not a single drop of dairy in it. What can you use this sauce on? EVERYTHING, from ANY taco(on fish tacos..amazing!), carne asada, fish, pork, lamb, roasted chicken, tofu, quesadillas, eggs, sandwiches, burgers, chips, roasted veggies, BAKED SWEET POTATOE FRIES (did I said, baked sweet potato fries?), roasted potatoes, pizza, hot-dogs, you can even combine this sauce with some sour cream and transform it into a dip for chips.. you name it. Go wild!…I’m in total love with it and so glad I can share it with you. I hope you fall for it too! Jalapeno-creamy-sauce_'that-green-stuff' Jalapeno Creamy Sauce “That Green stuff” Makes about 2 – 2-1/2 cups. 6 large fresh Jalapeño chiles. Mine weighed about 7 oz / 200 gr. give it or take.. you can make it half a pound why not! ¼ of a large yellow onion 2 large garlic cloves ½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two. 1 teaspoon kosher salt Note: depending on how spicy are your chiles, adjust using a little splash of apple cider vinegar to brighten up the flavor. Remember you can use any other chile you prefer, like Serranos, Poblanos, Habaneros, Bell peppers, Anaheims, Gueros, California, Hatch… or a combination of them! Preparation Method: 1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carfuly remove stems after they cool down a bit and strain some of the excess water. Boil-the-Jalapenos-and-onionsJalapeno-creamy-sauce_'that-green-stuff'_add-all-togehter 2. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt. Jalapeno-creamy-sauce_'that-green-stuff'_blend-until 3. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green. Jalapeno-creamy-sauce_'that-green-stuff'_smooth_2 4. Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week… If you can contain your self!…. Enjoy! Warning and Notes: *This sauce is really spicy when is warm. Please, do not panic, once the sauce cools down and its refrigerated, the extra spiciness will settle and will have a comfortable mild bright spicy flavor. **If sauce is to thick add bit of the water in which the jalapeños were cooked, or a dash of apple cider vinegar. It always its more lose when recently made, once its refrigerated it tends to congeal, just give it a couple of nice shakes and it will be alright. Keep in the refrigerator. It last about 2 weeks… if you are lucky! 6 Jalapenos too much for you?… Substitute 3 jalapeños for 1 large or 2 small poblano peppers, remove seeds and veins. Add a teaspoon of apple cider vinegar to brighten up the flavor. Blend, Enjoy! Jalapeno-creamy-sauce_'that-green-stuff'-Yes,-more-please!-spicy Music Pairing: 17 Hippies – Just like You 4.95 from 17 votes Print Jalapeno Creamy Sauce “That Green stuff” www.yes-moreplease.com Course Condiments, Salsas, and Sass Cuisine Mexican Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Ingredients 6 large fresh Jalapeños, about 1/2 pound 1/4 large yellow onion 2 large garlic cloves 1/2-3/4 cup Corn Oil, Sunflower oil, OR Grape seed oil 1 teaspoon Kosher or sea salt Instructions 1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carfuly remove stems after they cool down a bit and strain some of the excess water. 2. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt. 3. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green. 4. Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week… If you can contain your self!…. Enjoy! Recipe Notes Warning and Notes: *This sauce is really spicy when is warm. Please, do not panic, once the sauce cools down and its refrigerated, the extra spiciness will settle and will have a comfortable mild bright spicy flavor. **If sauce is to thick add bit of the water in which the jalapeños were cooked, or a dash of apple cider vinegar. It always its more lose when recently made, once its refrigerated it tends to congeal, just give it a couple of nice shakes and it will be alright. Keep in the refrigerator. It last about 2 weeks… if you are lucky!