Jalapeño Chutney

Written By Jaime Elder

Amuse-Bouche

  • Recipe Style: Quick condiment you should slather on everything

  • Prep Time: Two minutes

  • Cook Time: 30 minutes (including rest time to steam off blistered jalapeño skins

  • Dietary Notes: Vegan and a close-enough dupe for TacoDeli’s Salsa Doña.

Ingredients

Mouthy Girl Pro-Tip: If you want to add cilantro and lime, feel free. I just didn’t have any, so I didn’t. Also, throw a serrano in there - you’ve survived heartbreak and bad haircuts and the cancelling of Santa Clarita Diet and two Trump administrations. You can handle a little heat.

  • Jalapeño: 6 fresh

  • Garlic: 4 cloves

  • Oil: 3 tablespoons

  • Salt: to taste

  • Water: As needed

Directions

  • Set oven to 350°F.

  • Coat jalapeños and peeled garlic in oil on a baking sheet.

  • Bake for 10 minutes, flip, and bake 5 more (don't let the garlic burn!).

  • Place hot peppers in a bowl, cover with plastic wrap, and let steam for 15 minutes.

  • Peel off the blistered skins.

  • Throw garlic, jalapeños, remaining pan oil, salt, and water into a blender and blitz until smooth and creamy.

  • Eat this with everything.

Jaime Elder
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