# Jalapeño Salsa

A creamy, emulsion-based jalapeño salsa featuring squash for added texture.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Diet: vegetarian
- Language: en

## Ingredients

- 250 g jalapeño with seeds
- 50 g white onion
- 15 g garlic
- 70 g squash
- 1 tsp kosher salt
- 1 tsp chicken bouillon
- 200 ml neutral oil

## Instructions

1. Blend the vegetables until completely smooth.
2. With the blender running on low, slowly drizzle in the oil in a thin stream to create the emulsion.

## Equipment

- blender

## Tips

- You can add between 70g to 100g of squash.
- You can absolutely add more oil if you prefer; adding more creates a creamier salsa and increases the yield.

## Source

- Original video: https://www.instagram.com/reel/Dbv7TSVPqaU/
- Creator: Birdee Lili
- Recipe page: https://www.cliprecipe.com/recipe/f29a45cd-c6ab-40a1-98d3-bf2c30725350
- Extracted: 2026-08-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt