I love getting cookbooks from the library. It makes it easy to try out new ones without having to worry about having an overflowing bookshelf. For our recent Mexican themed lamb dinner, I picked up Rick Bayless’s Fiesta at Rick’s. It is a great cookbook, with a nice focus on drinks and themed menus for parties. Unfortunately, there weren’t any lamb recipes I could use.
There was a great recipe for a Creamy Roasted Jalapeño Salsa though. It is a great sauce that is full of flavor but not too spicy. Honestly, it has a consitancy that is closer to a salad dressing than a traditional salsa. It was great on tacos, but since there were left overs I have tried it on eggs, sandwiches and burgers, all of which were delicious.
The garlic in it, helps emulsify it and make it into a creamy sauce. I made it in our Vitamix, which mixes the hell out of things. It has been over 2 weeks and it hasn’t come apart yet, impressive!
CREAMY ROASTED JALAPEÑO SALSA
From: Rick Bayless
- 6 ounces jalapeño chiles (about 5-6), stemmed
- 10 garlic cloves
- 1/4 cup fresh lime juice
- 1/2 cup vegetable oil
- In a large skillet over medium heat, roast the jalapeños and unpeeled garlicuntil soft and blotchy brown, 15-20 minutes.
- Cool, then peel the garlic and roughly chopped the jalapeños. (you can remove some of the seeds, to control heat) Combine the garlic, chiles, and lime juice in a blender and pulse to finely chop. Turn blender on and slowly dribble in the oil.
- Pour into a small bowl and add a tablespoon or two of water to thin the salsa. Taste and add salt, about a teaspoon.
This salsa is really best in the first 24 hours. You can keep it for a day or two, in the fridge- re-blend if it starts to separate.