Creamy Green Jalapeño Sauce Recipe | How to Make the Best Green Jalapeno Salsa
Jalapeno hot sauce, creamy green jalapeno salsa, taco sauce, that green sauce, whatever you call it, it's delicious and so easy to make! There's a reason this green sauce is at every Mexican and Tex-Mex restaurant around. It's one of the best all around peppers sauces whether you're shoveling it into your mouth with tortilla chips, or drizzling it over grilled meat, people can't seem to get enough of it.
This video walks you through a step by step recipe for making the world famous green sauce. Surprisingly, there's no avocado or dairy involved, it just takes a handful of ingredients and a blender to make. Follow along and let me know what you think!
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INGREDIENTS:
1/2 lb jalapenos
1/2 yellow onion
1/2 cup neutral cooking oil (vegetable oil, canola oil, peanut oil, etc. NO OLIVE OIL)
1/2 bunch of cilantro (optional)
1/2 lime juiced
1 tsp mexican oregano (optional)
1 tsp kosher salt
2 clove Garlic
SUPPLIES:
Mixing Bowl (Amazon Link: )
Sharp Knife (Amazon Link: )
Blender, Food Processor, or Handheld Immersion Blender (Amazon Link: )
Working stove top (can also use oven or grill to blister peppers/onion)
medium non stick pan (Amazon Link: )
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Thank y'all so much for watching! If you have any questions or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew
Jalapeno Basil Pesto Recipe | Show Me The Curry
Fresh Basil Pesto is a wonderful thing to have around all year long but unfortunately, basil is a seasonal plant. So when the weather is turning cold and demise of your basil plant is inevitable, put the basil leaves to good use and make this Jalapeno Basil Pesto recipe. Make a big batch of this pesto with a twist to use now and freeze the rest for later.
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How to make homemade pesto, spicy pesto, pruning basil plant for the winter, what to do with excess basil leaves, easy italian cooking recipes.
Vegan Jalapeno Pesto Veggie Sandwich | Featuring Smoky Eggplant 'Meat'
Sandwich game strong! This vegan jalapeno pesto veggie sub has so many layers of flavour and freshness! And the smoky eggplant seriously looks and tastes like meat.
Check out our blog for the full recipe:
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Jalapeño and Basil Pesto
Classic basil pesto with a twist! We used cotija cheese, pumpkin seeds, and threw in a jalapeno and a squeeze of lime juice.
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Equipment Used:
Shun 7-Inch Santoku Knife
Cuisinart Mini 4-Cup Food Processor
Music:
So Far by Anitek
Jalapeno Pesto
Add a little oomph to your pesto with the bright bite of jalapeño peppers! It's a fun way to amp up pasta and appetizers.
See the full recipe here:
Roasted Jalapeno Pesto Video Recipe
Roasted Jalapeno Pesto Video Recipe | | This variation of pesto uses a combination of basil and roasted jalapenos to give you a flavorful sauce that has a subtle spicy kick to it. You can use pesto on so many different foods from pasta to vegetables, meats to salad dressings, the possibilities are endless!
#pesto #jalapenopesto #pastasauce #basil #easyrecipes
ROASTED JALAPENO PESTO RECIPE VIDEO
INGREDIENTS:
⚈ 12 oz whole jalapenos (about 12 2 jalapenos)
⚈ ½ cup pine nuts or walnuts
⚈ 1 tbsp lemon juice about 1/2 lemon
⚈ 8 cloves garlic
⚈ 2 cup fresh basil (see notes)
⚈ 1½ cup high quality olive oil
⚈ 1 tsp salt
⚈ ½ tsp cayenne pepper
⚈ 1 tsp pepper freshly ground
⚈ ¾ cup Parmesan cheese grated
INSTRUCTIONS:
⚈ Preheat oven to 400°F. Spread whole jalapenos on a lightly greased baking sheet. Slightly spray jalapenos with cooking spray and sprinkle with salt and pepper. Bake 20 minutes, turning half way through. Let cool.
⚈ Reduce oven to 350°F. Lay nuts on sheet pan and bake for 4-5 minutes, until slightly toasted. Let cool.
⚈ Clean basil and dry. We like using a salad spinner to dry the basil because it prevents bruising to the leaves. Remove tops from jalapenos and discard.
⚈ Add lemon juice, pine nuts (or walnuts), jalapenos, and garlic cloves to blender and blend well. Add basil and slowly add oil while blending. Stop when all ingredients are fully incorporated. Add cayenne pepper, salt, and pepper, blend for 2-3 seconds. Add Parmesan cheese and blend. Store in air tight container with small layer of olive oil on top to help preserve green color.
NOTES:
⚈ In this recipe we used jalapenos from our garden, accounting for the smaller size than what you would traditionally find at the grocery store. Adjust amount of jalapenos based on what you are using (if store has 6 jalapenos, use 4-5 instead of 12, etc).
⚈ Pesto freezes very well so it makes a perfect recipe to make in bulk when basil is in season and portion it for later use. I use a silicon ice cube tray to freeze individual portions of pesto that I can grab when needed. Simply spray tray with non-stick spray, add pesto, then add a small layer of oil on top. Put in a freezer bag or seal with plastic wrap, let freeze, then remove and add to a freezer bag for storage. You can hold pesto for up to 6 months in the freezer.
⚈ Basil leaves weigh about 25 grams per cup when removed from the stem. I like weighing basil instead of putting it in a measuring cup because the compacting will cause the basil to bruise and turn black. This recipe uses about 50 grams of basil.
⚈ We like to keep the seeds in the jalapenos to increase the spiciness of our pesto. If you want a more subtle roasted jalapeno flavor with less heat, remove seeds before putting jalapenos in the blender.
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