Anyone have a recipe or an idea of how to make the taqueria-style green sauce? Not the Casa Ole creamy stuff, but the green sauce that will burn your face off yet you can't stop eating it?

Simmer jalapeños, serranos, or a combination of the two in salted water with a few cloves of garlic until tender. Usually about 10 minutes. Strain and add to a food processor or a blender and pulse until you reach your desired consistency adding water as needed. Sometimes I reserve the simmer water, sometimes I don't. Try it both ways and decide for yourself. Adjust flavor with salt as needed.

That's all there is to it.

Personally I prefer 50/50 on the peppers, but, if you want to play with the ratio, I'd go heavier on the serranos as their heat is more consistent.

Another variation is to grill the peppers until tender and peel them. I'll usually use jalapenos when I do it this way. Stick a few unpeeled garlic cloves in foil with a few drops of water and put them on the grill why you are roasting the japs.

That almost sounds too easy! Thanks!

p.s. I'm making carne guisada (your recipe) tomorrow for the first time ever tomorrow. Any tips or pointers?

serve with green sauce

I use the same type technique, but I add a small amount of onion and a good bit of toasted cumin. I run a small catering group and I found this is fairly easy, consistent, and well received. When they are available, I also use roasted green chiles.

Those were my thoughts exactly Fido!

Thanks Dan! Do you use cumin seed or the powder? I'm excited guys!

Seeds in salsa.

Fido nailed it. If you want to make it milder but still have a decent amount of sauce, add some roasted poblanos.

If you want the taqueria style sauce, don't use cumin, don't use onion

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If you want the taqueria style sauce, don't use cumin, don't use onion

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I agree about the cumin but disagree about the onion. I've worked with more Hispanics than I can count over the years and some of the best food I've had came from them making family meal in the kitchen. Every single time I've had the taquiera style green sauce they have done exactly what Fido said but with some onion. To each their own though and it will turn out great either way.

I make a red version with arbol. Pretty much the same recipe except I toast the peppers and garlic in a skillet.

[This message has been edited by MarkoRamius (edited 7/17/2013 12:24a).]

How about a squeeze of lime in there (as a preservative)?

We have been roasting tomatillos and jalapenos with some onion and garlic.

When everything is soft, stick it in the blender with salt. Maybe cilantro

What you get is a really spicy and tangy sauce.

So I made Fido's recipe today, used 20 serranos and 12 decent sized jalapenos (just because that's what I picked up at the grocery store) and 6 cloves of garlic, added unknown amounts of water and olive oil while blending and felt like I got it pretty spot on! I had to add a few tablespoons of sour cream to the batch because half of my dinner party thought it was too spicy, but it turned out pretty dang good. The only difference is that I feel there's more heat at the back end of the tasting than the front, but either way, it was pretty dang good! Thanks Fido!!

p.s. Cover your pot while boiling the peppers or else it will induce a coughing spell until you can properly air out your house.

So no tomatillos?

If you want the kind that is served in taquerias that is ripping hot, then no tomatillos.

I did not use any tomatillos, just peppers and garlic. Not even onions.

Did this last night. Mixed serranos and jalapeños, and added roasted garlic and one slice of roasted onion. A hint of seasoned salt and a squeeze of lime finished it off. Outstanding. I shall use a handful of fresh cilantro next time.

I know a bunch of hispanics that do the same thing recipe but add to the mix an alvocado. See this in a number of old Mexico restaurants and taco trucks around Houston as well. Still damn hot, but the alvocado is a great addition and it doesnt turn out like guac either. Much soupier.

2#jalapenos,1#,tomatillos,4-5 cloves garlic,3 tablespoons Knoors chicken base (the green jar ) not the red Pollo con Tomate ,a little salt (the chicken base will add salt so you can add salt to taste latter). For more heat use cerranos in place of jalapenos,since the heat in jalapenos is inconsistent,put everything in a saucepan and add just enough water to cover, simmer about 20 mins and blend when done,place the sauce from blender in a deep skillet that has a little veg oil that has been heated cook to the consistency you like.

forgot to add you can change you ratios according to taste

The problem with avocado would appear to be preservation. With pretty much just me eating the stuff, I get paranoid about it going bad - thus the lime.

Just googled: "san antonio jalapeno green sauce" and it brought me to TexAgs. Just when I thought I was out, they pull me back in!

This is the recipe you're looking for. Just watch the video.

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I know a bunch of hispanics that do the same thing recipe but add to the mix an alvocado. See this in a number of old Mexico restaurants and taco trucks around Houston as well. Still damn hot, but the alvocado is a great addition and it doesnt turn out like guac either. Much soupier.

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Taco More in Austin does this, I think. They make this thick and creamy green sauce that must have crack in it. It's f'n awesome.

http://recipeas4u.blogspot.com/2011/06/had-to-try-and-make-crazy-delicious.html?m=1

Easy. Boil Jalapeos in veg oil till soft, add salt, garlic powder and blend till it creamy. Remove about half the veg oil before you blend. No avocados needed. Trust me.