Jalapeño/Serrano Salsa
Frying pan full of split jalapeños and or Serrano’s
Serrano’s being the spicier of the two.
(Mixture of both is good too)
Quarter of an onion
2-3 Garlic Cloves (to taste)
All fried/softened in vegetable/corn oil
No need to overcook/brown or salsa won’t stay green!
Add 1+ cups of water & 2-3 teaspoons of chicken bouillon
Blend medium/high 3-4 minutes straight
*Add/remove water & bouillon to taste/consistency
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by PatientChristian
1 Comment
What do you call this? It looks like the “Salsa Chilanga” at my favorite taquero.