It's natural to focus your efforts on the biggest foods on your plate, the main courses. But really it's the condiments that can make all the difference between good and great, especially when you're cooking vegan. And especially when you're making tacos.
The Salsa Doña from Taco Deli, a beloved Austin-area group, is just such a sauce that makes Mexican dishes taste amazing. It's also one of the simplest recipes there is.
Even though it tastes like avocado sauce or creamy dressing, the ingredient list veers away from both staples. It's just jalapño peppers, oil, garlic and salt.
I am lucky to have a sister-in-law who lives in Austin, where this creamy jalapeño sauce rules their Tex-Mex breakfast tacos, afternoon brunches and happy hour chips. I eat it at Taco Deli every time I visit.
Salsa Doña Jalapeño Sauce
- food processor
- 5-6 jalapeño peppers
- ½ cup vegetable oil such as grape seed or canola oil
- ½ teaspoon garlic salt and to taste
- Simmer jalapeños in at least four inches of water, covered, until the peppers are tender.
- Let cool to touch, remove tops and slice lengthwise. Leave all seeds for maximum heat or remove some or all for a mild option.
- Toss in a blender or food processor with garlic salt and pulse until the ingredients are liquified.
- Slowly pour in the oil to emulsify, and run until it is liquified.
- Use on your favorite Mexican dishes.
- Keeps in the fridge for a week.