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!
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
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.
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!
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. 😊👍🌶❤
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.
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.
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.
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 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.🙌
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.
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’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 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.
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!
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 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!!!
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!!
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
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. :)
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!!!
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.
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!
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 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.
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.
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.
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 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! 🥰
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!
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 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
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.
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
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 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
This is my new favorite sauce!! 🤤 I ordered groceries and accidentally ordered 4 bags of jalapeños instead of just 4 jalapeños (doh) I was looking for a tasty sauce to use all of these extra peppers and this is now my second time making it. The first batch only lasted about 1 1/2 days 😂 thanks for sharing!
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?
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).
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.
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 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 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.
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!
I had this sauce at some random taqueria in LA about 10 years ago. I had no freaking clue how it was made but I did some google searches and found it. Great stuff and I NEVER seen it except at that one place
I added some cream cheese and half an Avacado and it was amazing. Along with a few different seasonings. I just started a small salsa company and I love this recipe you put out here. I hope you are ok with me using yours as a base and tweaking it to make it my own version. I never do anything without making sure the person I saw is ok with what I do. Ty for the recipe 😊
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.
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!
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!!
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...
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!
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 ❤️💕🙏🏼
I just made this with some serrano peppers I had and added 1 tsp of ancho chili powder and 1 tsp of smoked paprika. Dear god is this good! HOT but good :)
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!
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.
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 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.
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.
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 just made this today, and WOW it is fabulous. My wife thought it was fantastic and can’t wait to use it on her eggs. I did find that as it cooled, it thickened up a bit more and had a difficult time coming out of the bottle, but I had some spare juice from the boil and it made it perfect.
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 just made this sauce, and it's really good. I did split it in half, and in the other half, I added a bunch of cilantro. I think it really added a flavor. I will offer both up and see what people like more. Thanks for this recipe!
Up here in Wisconsin we got a taco truck that has been serving this for over 15 years. My cousin ended up doing a favor for one of the guys a while back and got the recipe. I didn't believe him at first that it wasn't made with avocado, which is also great. It is one of the best sauces by far.
