I really love dips. There’s just something incredibly delicious about dunking a piece of fruit, a vegetable, or a chip into a dip. Somehow something that tasted fine on its own is magically enhanced when covered with dip. I find this to be especially true of tortilla chips. On their own tortilla chips are good, but add some salsa and suddenly it’s a party! This jalapeno salsa is surprisingly simple and delicious. Just roast some jalapenos and garlic and then blend them together in a food processor with some lime and oil. The consistency is thinner than a typical salsa, but the garlic makes it taste almost creamy. I’ve only tried this with tortilla chips, but I imagine it’d be great on tacos as well.
Creamy roasted jalapeno salsa
Adapted from Fiesta at Rick’s by Rick Bayless
- 6 ounces jalapeños (about 5-6)
- 10 garlic cloves
- 1/4 cup fresh lime juice
- 1/2 cup vegetable oil
In a large skillet over medium heat, roast the jalapenos and unpeeled garlic until soft and blotchy brown, about 15 minutes. Cool slightly, then peel the garlic. Add the garlic, jalapenos, and lime juice in a small food processor or blender and pulse to finely chop. Leave food processor on and slowly stream in the oil. Add a tablespoon of water to thin the salsa if desired. Add salt to taste. Enjoy!