It's creamy, it's spicy, it's tangy, it's that green sauce.
Friends had asked me for years if I knew how to make this salsa at home, and they always assumed the trick was avocados. But my experiments with avocados just didn't taste right. I tried everything I could think of to get that creaminess—sour cream, mayonnaise—but none of it fit. Finally, I remembered a picnic table discussion years ago with pals over Lone Stars and tacos in which someone theorized the trick to green sauce was emulsification.
You can take it from there. You can roast the jalapeno for an earthier flavor if you like, or use it fresh like we do for that bright spiciness. You can leave out the seeds for a milder salsa or add garlic for a funky punch. You can use poblanos or serranos or habaneros or whatever other chile you'd like. In fact, there's only one rule for
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