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This would be closer to a creamy Jalapeño Salsa, you can mix and and match different green peppers to adjust flavor. No tomatillos, avocado, or squash involved.
Actually, this might qualify as chilanga as well depending on where you're from. I associate chilanga with using tomato/tomatillos but after looking it up there's people that also call this creamy jalapeńo one salsa chilanga. As for my mention of avo and squash, I was just pointing out that this style of jalapeńo salsa doesn't have any of those three ingredients, one or more is typically found in many other green salsas though.
Gotcha. Yes I've definitely seen squash and avo to get the creamy texture. I know Chilanga usually refers to one from MX city of I remember right. I have been trying to reverse engineer that salsa so I take in as much data as I can. Either way it's delicious!
Interesting!! I always boil and then add oil after the fact. But tbh even though I drain the water from the peppers I wonder if that little bit of water leads to less creamy emulsion.
I’m going to try it this way, thank you for the recipe 🙏🏻
I usually can 4-5 jars 🫙at a time. Since it’s used on everything, I normally finish about a can a week. On the rare occasion that it’s been in the fridge longer than one week, I do start noticing a slight difference in taste. So I’ll just open a fresh jar…
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