Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
8 Huacatay (tagetes minuta) leaves
2 quirquina (porophyllum ruderale) leaves
2 oz cotija style Mexican cheese
1 Tbsp olive oil
1/2 stalk celery
2 jalapeno chile peppers
1/3 cup yellow onion (about 3 oz)
2 oz milk
If you do not have Huacatay, substitute mint. Omit the Quirquina if you do not have it.
Chop the celery, & onion and place in blender or food processor. Chop jalapeno and de-seed for less spicy sauce. Use ulupica or rocoto if you have fresh.
Add milk, olive oil, cheese & blend thoroughly for at least 1 min until sauce is smooth.
Makes a light green sauce that can be put on bread or served with your favorite meat or chicken dish.
Recipe by Joe Carrasco at rocoto.com