Most of the salsa jalapeña dishes throughout Nicaragua tend to be quite mild and are usually more onion than jalapeño. In general, the cuisine in Nicaragua is much less spicy than that of Mexico or parts of the Caribbean.
In this sauce, the peppers, garlic, and onions meld together in a velvety cream sauce that adds a great flavor to grilled chicken, beef, fish, shrimp, or even vegetables such as squash. A variation on the dish incorporating cheese follows as well that is perfect for a summer burger topped with this spicy cheese sauce and slices of avocados.
For this recipe, the number of jalapeños has been upped from what is commonly found in Nicaragua. You can regulate the heat of the dish by removing the seeds and veins from the peppers, adding fewer jalapeños, or even substituting green peppers for the jalapeños. For spicier sauces you can try substituting other spicy chilies such a seranos or habeñeros.
If you are intending on using the sauce for fish or vegetables, a milder sauce is recommended so as not to over-power the rest of the dish.
Salsa Jalapeña
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
- 1 cup of crema (substitute heavy cream)
- 1/2 cup milk (you may not need the full amount)
- 2 medium onions, sliced thin
- 2 cloves of garlic, minced
- 8 jalapeños, sliced length-wise (remove seeds for a milder sauce, or use substitute for spicier versions)
- Salt and pepper to taste
Preparation
- In a medium sauce pan, saute the onions, peppers, and garlic for about 5 minutes over medium heat until they soften.
- Add the crema and stir to incorporate all the ingredients.
- Add half of the milk to loosen the sauce. Allow to simmer over low heat for 10 minutes. If the sauce thickens too much, add more milk. Be careful not to cook over too high a heat otherwise the milk could either boil over or scald. Add salt and pepper to taste.
Serve over fried or grilled chicken fillets or thighs, grilled steak, or grilled jumbo shrimp with a side of rice and a slice of avocado.
Cheesy Jalapeño Sauce
To take this simple sauce one step further add a half cup of either monterey jack, cheddar, or quesio (or a substitute) to the sauce. This cheesier version of the sauce is fantastic served over a grilled hamburger with sliced tomato and avocado. Or serve on top of grilled vegetables like squash rounds or steamed broccoli.
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Timothy Dzurilla - Dzurilla has been writing about food and food culture for 7 years for various on and off line newspapers. Currently in graduate school ...
