Ideas for making homemade jalapeño seasoning…

[TexasMuskrat]

Thanks Shawn! I really appreciate it!

You are most welcome. Besides doing all that I would say dehydrate some, smoke some then dehydrate, and from there add it to any rub you want that type of heat and flavor in. I like to dehydrate and then i use it in chili or enchiladas.

 

[Pyrotech]

This Green sauce has become a major favorite among my family and friends.

I do not have an exact recipe, but this how I make it.

6 jalapenos
1 small to medium white onion( about a little bigger than a fist)
1 small avocado
garlic powder
salt
Mexican oregano

I cut the tops off of the 6 jalapenos, deseed and remove membrane if desired. peel and quarter the onion this gets covered ion water the garlic powder and Mexican oregano get added, usually just eye ball both, an I like garlic and when you drain you will lose a lot so I add to coat the top of the water and about a handful of the oregano. this all gets boiled over medium heat until for the peppers an onion are fork tender.

once fork tender drain the liquid, keeping about a cup for later..

add the avocado and blend until smooth, a perfect time for the immersion blender. if you want thinner you can add a bit of the jalapeno water a little at a time until desired consistency is reached, at this point you can salt to taste.

The avocado is what makes this creamy and, in my opinion, is the “secret ingredient” that separates a really good Mexican restaurant green sauce from the basic oil-emulsified versions. If you get too much avocado to the sauce it will oxidize and turn dark , I have added a bit of lime juice a couple times to help prevent that. but most of the time it doesn't last long enough to be an issue

It makes about 2 of the pictured squeeze bottles

 

[Compulsive Smoker]

You are most welcome. Besides doing all that I would say dehydrate some, smoke some then dehydrate, and from there add it to any rub you want that type of heat and flavor in. I like to dehydrate and then i use it in chili or enchiladas.

I had a few halves on the dehydrator for about 20 hours and turned them into powder this evening! I was just doing a test run, and it worked great! I'm planning to cut a bunch up for the smoker later this week...

 

[Compulsive Smoker]

This Green sauce has become a major favorite among my family and friends.



I do not have an exact recipe, but this how I make it.

6 jalapenos
1 small to medium white onion( about a little bigger than a fist)
1 small avocado
garlic powder
salt
Mexican oregano

I cut the tops off of the 6 jalapenos, deseed and remove membrane if desired. peel and quarter the onion this gets covered ion water the garlic powder and Mexican oregano get added, usually just eye ball both, an I like garlic and when you drain you will lose a lot so I add to coat the top of the water and about a handful of the oregano. this all gets boiled over medium heat until for the peppers an onion are fork tender.


once fork tender drain the liquid, keeping about a cup for later..



add the avocado and blend until smooth, a perfect time for the immersion blender. if you want thinner you can add a bit of the jalapeno water a little at a time until desired consistency is reached, at this point you can salt to taste.




The avocado is what makes this creamy and, in my opinion, is the “secret ingredient” that separates a really good Mexican restaurant green sauce from the basic oil-emulsified versions. If you get too much avocado to the sauce it will oxidize and turn dark , I have added a bit of lime juice a couple times to help prevent that. but most of the time it doesn't last long enough to be an issue


It makes about 2 of the pictured squeeze bottles

Thanks a lot! I'll have to try this too!

 

[DRKsmoking]

Also this jelly David @DRKsmoking makes is crazy good! Jelly

Thanks Brian for the mention,

I am actually making more this weekend.... i hope.

David