I know how easy it is to pick up a container of your favorite salsa, but it's almost as easy - and a whole lot tastier - to whip up a batch of your own. I've got a couple homemade salsas that I make often, but when I spied this creamy green version I was intrigued.
The recipe comes from Tim over at Lottie & Doof who got it by way of Chicago's famed chef Rick Bayless. Truth be told, I'm a bit sweet on Rick Bayless - his enthusiasm, generosity and respect for his ingredients is catching. And anyone who can take a few simple ingredients and turn them into such an intense and complex mouthful, has pretty much won me over for good.
Simplicity is key, so do yourself a flavour and find the good jalapeño chiles, the juciest limes and the freshest local garlic you can muster. Grab yourself a margarita too. The rest is easy.
Creamy Green Salsa
(adapted from Lottie & Doof)
6 fresh jalapeño chiles, stems removed
8 large garlic cloves
1/4 cup fresh lime juice
1/2 cup vegetable oil
kosher salt
Using a dry skillet, toast the jalapeños and garlic until soft - the jalapeños will get blistered and dark and the garlic will turn golden, about 15-20 minutes. Let them cool and then add them into a blender, along with the lime juice and give it a spin. Slowly add in the oil until the sauce becomes thick. Add in a generous pinch of salt and if it's too thick, just thin it out with a few spoonfuls of water. Best if eaten immediately.
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