Tomatillo Free Salsa Verde
Salsa is the spanish word for sauce, and verde is the spanish word for green. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. I
Steps
Place the jalepeno in a food processor or blender.
Pure the jalepeno.
Slowly incorporate the corn oil , while continuing to chop the jalepeno , creating an emulsification.
Because of the varying size of jalepeos , the desired thickness of your sauce and the ability of you and your guests to withstand the heat , combined with the slow speed at which you should be adding the corn oil , the quantity of oil needed will vary slightly.
If you are incorporating your oil correctly , it is impossible to add too much.
Also , the orriginal recipe called for boiling the jalepeos before pureing them , to soften the edge of the jalepeos.
This recipe can easily be doubled or tripled or quadroupled , etc.
Ingredients
fresh jalapeno pepper, corn oil