Salsa Guacachile- Oaxacan Green Jalapeno Pepper Salsa

Salsa Guacachile- Oaxacan Green Jalapeno Pepper Salsa

The trick to achieve the creaminess, color and texture of an avocado guacamole with using avocado is in the ingredients used, especially by using oil to fry the jalapenos then whipping it in a process very similar to that of mayonnaise. Leave in pepper's seeds and pith if you like it hot. Remove both for a slightly less intense salsa.

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Course: Condiment, Dip, Sauce

Cuisine: Mexican, Oaxacan

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cup

Author: My Hungry Traveler

Equipment

small saucepan
Food Processor or blender

Ingredients

¾ cup Vegetable oil (not olive oil)
10 medium Jalapeno peppers, stems removed and halved lengthways
2 cloves Garlic, chopped
¼ large Onion, roughly chopped
Salt and black pepper, to taste

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Instructions

Combine cold oil, jalapenos, garlic, and onion in a small saucepan. Set heat to low and cook until onions and pepper begin to soften but aren't cooked through. Remove from heat and let cool a bit. Pour everything into a food processor or blender and process until whipped and smooth. Serve immediately or refrigerate until ready to use.

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