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