What You Need
1 pound of Jalapenos
Neutral, unsaturated oil, about a 1/2 cup
Cooked or preserved Garlic, about 4-6 cloves
The juice of one Lime, about 2 Tbls
Cilantro
A blender
Aluminum Foil
What To Do
For quick Roasted Garlic, cut your cloves into slices, make a boat out of aluminum foil
Spoon a small amount of Oil (1-2 spoonfuls) over your garlic
Close the top of the aluminum foil to create a small pouch & place on a baking sheet
Turn your broiler on high
Add Jalapenos to the baking sheet
Roast until the skin turns black, the turn the Chiles over and repeat on the other side. Do not leave food unattended under the broiler
Open up your pouch of Garlic and allow everything to cool
Remove the stems. For a less spicy salsa, remove the flesh and seeds from the Chiles as well
Place the Jalapenos, Garlic, Lime Juice, & Cilantro in the blender
Add a few shakes of Somersault and Red Dirt
Blend on high until smooth
Turn blender to low speed and slowly drizzle in the Oil until the salsa takes on a lighter color and creamy texture
Enjoy!