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Great blog post from Taco Journalism on That Green Sauce

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http://tacojournalism.blogspot.com/20...

I have also made this by adding a bit of garlic and both with roasted and just plain chiles (never boiled as suggested here) emulsified with oil. I also add lime juice. And use sunflower oil or even soybean oil but haven't tried Canola since I never use that. I don't like it with olive oil cuz the olive oil taste comes through in the salsa too much, but I think one place at the downtown farmer's market does it with olive oil. I like the one I make at home and of course El Pollo Rico's best.

Also saw this recipe on CH once that let me know I was on the right track.

http://www.youtube.com/watch?v=zu6o-F...

I <3 <3 <3 that sauce!!!!! Know yall do too so just had to share!!!!

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  1. Thanks for the post! I keep playing around with this to get it close to my favorite from El Pollo Rico.

    1. I can never get the emulsion correct. I still have chunks of skin and seed and the sauce separates into a liquid, oil, and green sludge component (which is somewhat emulsified with the oil). The water in the jalapenos always separates from the rest. Perhaps my blender blades are not correct.

      So I'm resolved to just buying the 22oz cups-worth from El Pollo Rico (1st and stassney) for $3.24.

      -sw

      7 Replies
      1. re: sqwertz

        Wonder if a tiny bit of some emulsifier like lethicin would help? I suspect that it requres some super blender, though passing the results through a sieve helps with the residual seed and skin pieces. Since you would be hard pressed to buy enough Jalapenos to fill a 22oz cup for $3.24, El Pollo Rico is probably the best bet. I tend to get mine at Taco Deli because it is 2 miles away, not 10.

        1. re: akachochin

          I think I mentioned this to Sqwertz before in a much older thread about the sauce but when I first started making it I used a tiny dash of raw egg yolk to emulsify it. I know raw egg yolk freaks some people out, I think there are ways to cook it slightly to reduce health risks but still use as an emulsifier. Later I had a Vitamix and I have made it many times in that without any egg yolk and it emulsifies well and doesn't separate. With my Vitamix I still have to strain rehydrated red chile sauces but never have strained sauces made from green chiles.

          1. re: akachochin

            I've tried the guar and xanthan gums and they give it a slimy texture. And they're difficult to use. I've also tried mustard and egg yolk. I just bought 2 pounds of jalapenos so I will be approaching the boiling method with a positive attitude. Somebody has also been promoting the roasting/skinning/seeding method, but I don't have that kind of patience for the quantities of this I consume :-)

            I will post my results.

            -sw

            1. re: sqwertz

              I have a hard time believing that all these trailers that sell it have the patience either (for the roasting/skinning/seeding method).
              good luck with this.

              1. re: sqwertz

                i wonder if it has to do with the jalapenos being warm, cool, or cold when you attempt to blend. Also, when I roast my jalapenos, I didn't have very much water or liquid, which you say above may have contributed to separation.

                you really have to blend the crap out of it where all the seeds and skin disappear.

                taco journalism looks like he dumped all the oil in at once, whereas i dribble it in..

                1. re: topodrinko

                  Drizzling is overrated, IMO. Even when I make mayonnaise I dump it all in with two pours. Same with risotto and broth, for that matter (I'll do maybe 3 doses of broth with risotto).

                2. re: sqwertz

                  Results: The boiling method definitely solves almost all of the texture/consistency/separating issues. But I think it detracted from the flavor. I always pick the HOT jalapenos - the ones with the fine cracks/veins in them so mine turned out REALLY hot. And even though I simmered them with the stems on, water still found it's way inside so I had to drain the japs after I cut off the stems and before blending. I could have drained them better but I was afraid of squeezing out to much flavor.

                  For one pound of jalapenos I used about 2/3rds a cup of soybean oil, a TB of Morton Kosher salt (you have to go heavy handed with the salt), and 2 cloves of garlic. The taste was 85% there. Still too thin so I threw in two large, peeled and seeded mesquite roasted poblano peppers Which thickened it up a bit. Insignificant separation after 3 days in the fridge.

                  But just following the recipe as posted (no poblanos), I wasn't totally satisfied with the taste (I also added sour cream to tone down the heat after my first dose). While this was cheaper by half, I will probably just continue to buy the 20oz cups for $3. I'm throwing in the towel.

                  BTW, the jalapenos were lukewarm when I blended them.

                  -sw

            2. Also, I hate it when people compare it to HEB's "That Green Sauce" (as does that article) because then I question their tastes. HEB's is NOTHING like El Pollo Rico/Reggio.

              But I will try the boiling method mentioned there since I have not seen that mentioned before. Last try. And if that doesn't work I'm going outside and wait for the Great Pumpkin(tm).

              -sw

              1. Thanks for the link. Like many others, I've tried to make this at home. Definitely garlic IMO. It make be only the quality of the white balance in his pictures, but it looks to me like boiling the daylights out of the chiles gets you yellow sauce, not green.

                1. Just for experimentation, I made three salsas today. For each I used 6-8 jalapeños, vegetable oil, a piece of garlic, some lime juice, and salt.

                  The brightest green one is the raw chile salsa. I just threw them in the Vitamix blender. I didn't do the knobs on the Vitamix right so the salsa was grainy...it doesn't always come out that way though. I strained it through a fine sieve and that took care of the problem. It was a little thin, but I noticed the thickness of the El Regio salsa verde varies from day to day also (it is made fresh so variances occur, sometimes it is spicier than others, too, right?), and it wasn't too thin as to be runny. The fresh jalapeño salsa was good but had a slightly grassy undertone from the rawness. Not the best.

                  The duller green salsa is the roasted one. I roasted the chiles under the broiler and then removed most of the blackened skin. This salsa was my favorite. The roasting just gives really great depth to the salsa.

                  The third was the boiled. The boiling one is exactly like El Regio salsa, as promised by Taco Journalism. I still had to use my lime juice and garlic, couldn't do it without those. Boiling the jalapeños took a long time to soften them, maybe 20 mins. I allowed them to cool, plucked out the stem, and blended.

                  My method was to throw in the chiles with the garlic, salt, and lime juice, blend for a moment and then drizzle in the oil. I just stopped drizzling oil when the thickness of the salsa looked right. For the roasted one, I scraped down the sides of the blender jar once, then re-started, didn't affect the emulsification process.

                  No problem with emulsification with any of the three..

                  All good salsas but I prefer the roasted for home made consumption. Boiled is also great.

                   
                  1 Reply
                  1. re: luckyfatima

                    Pic of the salsa verde made with boiled jalapeños.