I left out of Aggieland this summer after 19 years and moved to Duluth, MN. It's ok so far (no snow at least, and people talk funny), but the food scene pretty much sucks out loud. I don't know if it's the Scandinavian influence or what, but the local definition of "spicy" is "salt and maybe some black pepper if they're feeling risque." Don't get me started on the Mexican food or the barbeque.

Anyway, I had some buddies from BCS in town visiting this weekend, and they brought me a quart of Casa Rod green sauce. I feel like a junkie... it's already gone, and if there was ever anything to make me miss Texas, it was seeing the bottom of that styrofoam container. Does anyone know the recipe, or at least how to get within spitting distance of it?



Aggie in Exile '96

was it smooth, or was it more like a tomatillo sauce? if it's smooth, then it's probably like the dona sauce at tacodeli and other places in austin.

http://www.jaybones.com/recipes/jalapeno_sauce/index.htm

It's smooth(ish), it's got some dairy in it, and depending on the day's jalapeno crop, it's either "really hot" or "too hot to eat."

it might still be the above. I thought this one had cream or avocado or something, but it's just the oil and jalapeno that gives it that creaminess.

we may be talking about two different things, but I have a feeling that's what you're looking for.

Yep, the more I think about it, the more I want to give it a shot. The whole oil/blender thing would give it a mayonnaise-y dairyish texture. Thanks for the help.

i have nothing to add other than omfg i love that stuff

I love the stuff too.

There is something smokey in there. Either roasted poblano or roasted jalapenos.

I think it is some combination of tomatillos, roasted peppers, onion, garlic. I just can't get the texture right.

I think I may work on it this weekend.

The recipe above looks really similar in texture. I would be surprised if it was straight roaster jalapenos but it could be.