blend · salsa
★ STARRED KITCHENPrep 10 minPearlrail Creamy Jalapeño Salsa
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Creamy Jalapeño Salsa from a starred kitchen & national award winner.
Ratio
Ingredients
- Olive Oil — 1 cup olive or vegetable oil (or combo) (240 ml)
- Jalapeno — 3 large fresh jalapeños, stemmed, halved lengthwise
- Garlic — 6 garlic cloves, peeled
- Cilantro — A small handful of cilantro (15 g)
- Salt — Salt (usually a generous 1/2 tsp) (2.5 ml)
- Lime Juice — Juice of half a large lime
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlrail Creamy Jalapeño Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 3 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Creamy Jalapeño Salsa.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rick Bayless / rickbayless.com (published as “Creamy Jalapeño Salsa”). Full citation lives in Provenance.