Instant Pot Spicy Green Taco Truck Salsa

July 5, 2020Van
Blog post

Prep time: 5 minutes

Cook time: 2 minutes

Serves: 12 oz

One thing I can say about my hometown of Santa Ana, California is that the worlds best tacos are found there. Well, maybe the best outside of Mexico. I loved to try all the various taco trucks…and as a spice lover, the crown jewel was always the deliciously fresh bottle of extra spicy green salsa sitting on ice in a compartment on the side of the taco truck. Over the years I sampled hundreds of salsas, and to this day nobody has beat the spicy green salsa found at Alebrijes Taco Truck in Santa Ana (the pink truck next to Superior Market). I’d often go and get their stellar al pastor and cabeza street tacos and douse them with this green heat in a squeeze bottle. This salsa is so exceptional that I’d even dream about it.

Flash forward to today, and after leaving Santa Ana , I figured it’s fine time I crack the code and learn to make this salsa myself. This is a recipe near and dear to my heart. It’s great on just about anything—from tacos, gorditas, sopes, burritos to tortilla chips. Hope you enjoy this heavenly heat that’s been a part of my life for years, and thanks to Alibrijes for inspiring this simple culinary masterpiece

Instant Pot Spicy Green Taco Truck Salsa

Instant Pot Spicy Green Taco Truck Salsa

Instant Pot Spicy Green Taco Truck Salsa

Instant Pot Spicy Green Taco Truck Salsa

Print Recipe

Instant Pot Spicy Green Taco Truck Salsa

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Serves: 12 oz

Extra spicy creamy jalapeño salsa

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Ingredients

  • 6 Large Green Jalapeños, stems removed
  • 5 Garlic Cloves
  • ½ Teaspoon Kosher Salt
  • ¼ Cup Avocado or Corn Oil
  • 1 Teaspoon Lime Juice
  • Quarter of an Onion, (optional)

Method

  • 1)

    Pour 1 Cup of Water into the Instant Pot, add 6 Green Jalapeños & 5 Garlic Cloves . Seal the Instant Pot lid and choose High Pressure for 2 Minutes. When the timer is up, immediately switch the knob to venting to release the steam, when the pin drops open the lid. Drain the water.

  • 2)

    Place the Jalapeños & Garlic Cloves and into a blender, add ½ Teaspoon Kosher Salt, ¼ Cup Avocado Oil, 1 Teaspoon Lime Juice, and a quarter of an Onion and blend on high for 2-3 Minutes, it should look smooth and creamy. Taste and season with more salt if needed. Refrigerate for about 2 hours before serving, keep it sealed in the refrigerator and use within 7 days. Enjoy!

↓ Supplies to make this recipe ↓

 










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