No Cream, Creamy Jalapeño Salsa
Creamy jalapeño salsa is smooth and spicy...the best part? There is no dairy used to achieve the creamy consistency!
Ingredients
- 1/2 cup vegetable oil divided, + more for achieving desired consistency if needed I used a 1/2 cup + 2 tablespoons total
- 8 jalapeño peppers ~320g or 11 ounces
- 1/2 medium white onion, cut into large chunks
- 3 cloves garlic, peeled and left whole
- Salt to taste
Instructions
- Heat 1/4 cup vegetable oil over medium heat in a large non-stick skillet, about 2-3 minutes
- Add jalapeños, garlic, and onion to skillet
- Fry vegetables until they just start to change color, about 5 minutes for jalapeños and onions, slightly less for the garlic, turning as necessary. The garlic should be just starting to turn golden, the onions should be transparent and the jalapeño skins slightly blistered and lighter in color. Do not allow the vegetables to brown!
- Pull vegetables from oil, remove stems and place into blender once they reach the appropriate level of doneness
- Add any remaining oil from pan to blender and allow to cool for a couple of minutes. Blend on high until completely liquid and smooth.
- Stream the additional oil into the blender to create a smooth consistency. I needed 2 more tablespoons oil to get the consistency that I wanted.
- Add salt to taste