Green gold, crack sauce, call it what you will, I fell hard and fast for the Doña Salsa at our Taco Deli here in Austin from the first second it hit my tongue.
If it's too hot for you, you might want to consider moving back in with your mama. ;-)
This version will never keep us from making our weekly Saturday pilgrimage to the big TD, but it tides us over in the meantime. You can take out more seeds if it's gonna make you too painfully aware of how your innards are laid out...if you must. :-P
Oh and need I mention you'd be smart to wear gloves when dealing with the peppers? Specially if you wear contacts.
I'm submitting this to Ricki's Wellness Weekend Roundup on Dietdessertndogs...so make sure you check out the link for this week's collection of healthy, vegan recipes!
Wannabe Doña Salsa:
(Friend Debbie paved the way in knocking off this delicious concoction after we pinned down the ingredients list!)
yields ~3 cups
2 lbs jalapeños
2 large heads of garlic; broken up into cloves, but paper on cloves left intact
~1 tsp kosher salt
1/4 cup + 1-2 Tbs olive oil
1/4 cup + 1-2 Tbs canola, or grapeseed oil
After you've washed and dried your peppers and separated the cloves of garlic, preheat your oven's broiler to High with the rack in the uppermost position.
Line a heavy duty baking sheet with foil and arrange the peppers on it.
I sprayed the peppers and garlic with a light mist of canola spray, just use what you've got to oil them lightly.
Roast the peppers whole, turning as necessary, until they are sufficiently charred to peel.
You can roast the garlic right along with the peppers...I ran out of room until some of the finished peppers came off the sheet pan, so I started them in a cast iron skillet on the stove top.
Put the peppers in a bowl covered with plastic wrap to steam for about 10-15 minutes once charred.
Remove the garlic from heat once they've softened somewhat, peel and put in blender.
Once the peppers have steamed, peel them and at this point you can seed them. Really, leave a couple of them whole...you don't want a weenie Doña now do you?
Add oil (you can always add less or more oil, just keep tasting it as you go) and salt and blend the heck out it.
Done. Now quick...go find something to slather in it!