This creamy salsa makes for the best fake avocado salsa! Everyone will think you threw down on all of these avocados and little do they know there are no avocados in the salsa!
- 1 and 1/4 cup of neutral cooking oil, divided
- 8 Large jalapeño peppers, stems removed and cut into quarters
- 1/4 large onion
- 2 garlic cloves, peeled
- 1 teaspoon salt or to taste
- 1 teaspoon lime juice
- 1/4 cup cilantro, packed
- Start by adding ¼ cup of oil, and jalapeños, onion, and garlic cloves to a pan or pot over medium to medium-low heat.
- Sauté them until they start to blister and become soft.
- If the onion and/or the garlic start to brown or look more charred before the jalapeños are done, pull them out first and continue cooking the jalapeños.
- After the jalapeños have finished cooking, add the onion, garlic, cilantro, salt, lime juice, jalapeños, and the remaining oil from the pan where everything was sautéed in along with an additional 1 cup of oil to a blender. Blend it all until it has emulsified.
- Transfer to glass jar or container of choice.
- Keeps for about 2 weeks in the refrigerator.
How can I make this less spicy?
Split the peppers in half and remove the veins and seeds from the jalapeños. This should remove a lot of the heat.
How can I make this MORE spicy?
Try a combination of jalapeños and serrano peppers. Serranos tend to be more spicy than jalapeños peppers. Try replacing 1 jalapeño with 2 serranos. You could also do 1 or 2 habaneros to add more of a kick. Replace 1 jalapeño with 2 habaneros.
What type of oil should I use?
Use an oil with a high smoking point. Since we’re sautéing the peppers and onions over a medium heat, a good neutral oil with a high smoke point is preferred. Avocado oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil all are good options.
Keywords: creamy green salsa