That Green Sauce that Austin Loves!
You may know it as the green creamy sauce at El Pollo Rico or Rosita's Al Pastor, the Doña Sauce at Tacodeli and yes, even the "you beat me to the ponch" HEB's own That Green Sauce. Y'know the one you can't live with out. So as a public service to you, I give you my simple-simplon version and 4 step process to making that verdie sauce that we all love.
Step One
Get yo'self a plethora of chiles
I prefer jalapeños but you can add some poblanos si no eres un macho!
(ignore the red ones)
Step Dos
Boil 'em till it hurts. The chiles should be nice and limp (:/) before you take them out.
Step 3
Put 'em in the blender and add the ingredients which is pretty simple. Salt to taste and the secret sauce is...canola oil! No it's not avocados or sour cream or cheese. It's straight up canola oil. That's what makes the salsa creme de la creme.
Step four
Pour it in you favorite bowl and go to town on it! You can also bottle it and try to sell it to HEB. I was thinking about it but who has the time, I got tacos to eat?!?
Sazz y Pazz, there ya go!
4 comments:
Why does it look yellow?
What about seeds and membranes?
Yeah - seed and membrane your chiles BEFORE poaching them!!
It also works fine with whole raw jalapeños (no stems) including seeds. Add garlic cloves to taste and drizzle with olive oil (or canola) while blending. Add salt to taste. This version is of course hotter...
Post a Comment