If anyone out there is from the Austin area, then you have probably been to a taco joint called Tacodeli. They have a few types of salsa but the one that everyone loves and is addicted to is their ‘Doña’ salsa. This salsa is so hot, it burns, but is also rich and creamy. The ingredients confound everyone; most people think it is made with avocado or cream. Turns out it is a simple emulsion – more like an aioli than a typical salsa. Here is my take on their recipe.
Serrano and Garlic Aioli
- 20 serrano chilies
- 7-8 garlic cloves, peeled
- 2-3 Tbsp water
- 1/2 cup olive oil
- salt to taste, about 1/2 tsp (where to buy)
Place the serranos in a small pot and cover with water. Bring to a boil and then lower to a simmer and cook about 15 minutes or until darkened and cooked through.
Reserve 1/4 cup of the cooking water but drain the serranos. Add the cooked and strained serranos, garlic, salt, and a little of the cooking water (start with about a tablespoon or two) and blend in a high speed blender or food processor.
With the food processor or blender on, slowly pour in the olive oil in a thin stream. The mixture should start to emulsify and thicken like a mayonnaise.
Store in a small glass jar. This recipe makes about a cup of aioli/salsa.
We enjoy this salsa on pretty much anything you want to add a spicy kick to: eggs, tacos, potatoes, meats, etc.
Nan Schut says
The serrano peppers..did you take out the seeds? or just cook them whole? these are a new pepper to me and can’t wait to try this.
Lindsey G. says
I don’t cut out the seeds – but I like it hot hot hot!
How long will the aoili last, and do you store in fridge or leave out? Thanks!
Lindsey G. says
I store it in the fridge and I think it should last about a week – maybe more.