Roasted Jalapeño Sauce

Salsa de Chile Jalapeño

Preparation info
  • About

    ¾ cup

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This simple but delicious sauce appears on the table with almost everything at La Pereñita, one of the most famous restaurant stands in the 20 de noviembre market in Oaxaca City. The owner, Nicolasa Ramirez, insists that the secret is to boil and then cool the water—she swears it does not taste the same if you make it with plain tap or bottled water.

The sauce as I had it was thin, very smooth-textured, and hotter than hell from the good local jalapeños. If preferre