Taquería-Style Jalapeño Salsa

Ingredients

• 250 g jalapeños, with seeds
• 50 g white onion
• 15 g garlic
• 70 g squash (70–100 g)
• 1 tsp kosher salt
• 1 tsp chicken bouillon
• About 200 ml neutral oil

Directions

• Blend the jalapeños, onion, garlic, squash, salt, and bouillon until completely smooth.
• With the blender running on low, slowly drizzle in the neutral oil in a thin stream to create an emulsion.
• Add more oil to taste for a creamier salsa and a bigger yield.

From Birdee Lili on Instagram. Taquerías often use much more oil for a creamier salsa; adjust to your preferred consistency.