Nothing like the real thing, but searingly spicy and tangier.
8 ounces whole jalapenos
1 (1/2-inch-thick) onion slice
4 garlic cloves
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons sugar
3/4 teaspoon salt
How to Make It
Preheat broiler to high. Place jalapenos and onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers.
Place peppers, onion, garlic, lime juice, water, sugar, and salt in a blender; process until smooth.
Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.
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I made this sauce exactly as described, including peeling and seeding the peppers, which is easy once they are broiled and steamed. It is slightly sweet and oh so spicy! Delicious. I will use this in the sauce of my favorite CL Chicken Enchiladas (Oct. 2013). This recipe made about 1 1/3 cups sauce.
I LOVE this salsa and so does my Mexican husband. I have made it three or four times since I first saw it in the magazine. I follow the recipe completely, except for the peeling and seeding. If you want a spicy salsa, keep the seeds for sure. I just finished making it and it is SO spicy, but delicious. It's fast and simple and we devour it every time.
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