Everyone thinks of chili peppers as these hot, fiery things. But they have great flavor too. Most of the times, you’re so overwhelmed by the heat that you don’t even notice the taste. Removing the seeds are a great way of maximizing flavor and minimizing heat. But sometimes, a little pain can be pleasure. Here is my recipe for an intensely spicy, but delicious, green chili sauce. Serve it with tortilla chips or in your favorite taco or fajita. You might burn your tongue, but you’ll definitely go back for more.
3-4 jalapenos (depending on heat) (large chop)
1 large clove garlic (peeled)
1/2 teaspoon cumin powder
handful cilantro leaves and stems
1/4 cup vegetable oil
2-3 tablespoons sour cream
salt to taste
freshly cracked black pepper
Place all ingredients apart from seasonings and sour cream in a food processor. Puree until smooth consistency is achieved. Transfer to bowl and fold in sour cream. Mix well. You may adjust the amounts of sour cream and jalapenos to your tolerance. Serve with tortilla chips, or as a sauce for meats. Enjoy!