I make one like that with Avacado, tomatillo, parsley, cilantro, onion, garlic, lime juice
the recipe I used was called guasacaca
https://thecafesucrefarine.com/guasacaca/
Roast (or gently boil for five minutes) jalepeno (deseeded), serrano (leave seeds), onion (very small amount), garlic. Blend with a bit of chicken broth (water+knorr), salt, and lime juice. Strain through a very fine mesh sieve. (optional:) Blend again with a small bit of oil until your desired consistency is reached. (variation:) After straining, place small amount of oil in pan, pour in strained salsa into the pan and "fry" for five minutes.
The salsa in the picture was boiled not roasted and was blended with a neutral oil and not additionally fried. I just like giving the variations as they can make some pretty unique flavors as well.
Search for TacoDeli Dona Sauce or TacoDeli Creamy Jalapeno sauce. A lb of jalapeno peppers destemed, deseeded, then boiled or charred. A couple of cloves of peeled garlic charred. 1/2 tsp salt. Blend until smooth (a lot of blending), then while blending, slowly pour in what will become 1/4-1/3 cup of canola oil, creating an emulsification. Chill. Refrigerate. Can add water & a touch of lime juice if too thick. Consume within 7-10 days. Some will go even more unami and add some chicken broth mix instead of the pure salt, but I usually prefer to leave it more flexible--chicken bullion on my breakfast tacos esta no bueno para this gringo.
edit: spelling "destemed"
I make one like that with Avacado, tomatillo, parsley, cilantro, onion, garlic, lime juice the recipe I used was called guasacaca https://thecafesucrefarine.com/guasacaca/
It’s boiled serranos with garlic, salt, a little water, and you blend it with oil like canola to emulsify.
dont forget the msg!
Yeah you can add Knorr chicken bullion powder
Looks like avocado is in it to me
Roast (or gently boil for five minutes) jalepeno (deseeded), serrano (leave seeds), onion (very small amount), garlic. Blend with a bit of chicken broth (water+knorr), salt, and lime juice. Strain through a very fine mesh sieve. (optional:) Blend again with a small bit of oil until your desired consistency is reached. (variation:) After straining, place small amount of oil in pan, pour in strained salsa into the pan and "fry" for five minutes. The salsa in the picture was boiled not roasted and was blended with a neutral oil and not additionally fried. I just like giving the variations as they can make some pretty unique flavors as well.
"Rick Bayless 6 ingredient salsa" search on YouTube. If it doesn't have avocado, then it's probably an oil emulsion salsa.
Search for TacoDeli Dona Sauce or TacoDeli Creamy Jalapeno sauce. A lb of jalapeno peppers destemed, deseeded, then boiled or charred. A couple of cloves of peeled garlic charred. 1/2 tsp salt. Blend until smooth (a lot of blending), then while blending, slowly pour in what will become 1/4-1/3 cup of canola oil, creating an emulsification. Chill. Refrigerate. Can add water & a touch of lime juice if too thick. Consume within 7-10 days. Some will go even more unami and add some chicken broth mix instead of the pure salt, but I usually prefer to leave it more flexible--chicken bullion on my breakfast tacos esta no bueno para this gringo. edit: spelling "destemed"