Salsa Doña sauce is a highly addictive hot green sauce that restaurants have been serving for over a decade. Bertha Gonzales made the first of this creamy salsa in her hometown of Veracruz, where she once operated a taco truck.
Several restaurants in Austin serve some variation of Doña taco sauce. Some restaurants fry or roast the jalapeño or serrano peppers before blending them, while others boil them in water. Some add garlic while others use onions, and they also use a different kind of neutral oil to emulsify the sauce.
How to Make Your Own creamy Salsa Doña?
This Tex-Mex favorite is one of the easiest yet tastiest salsa to make—a little effort for a great result. Follow this recipe to make the creamiest salsa dona taco, burrito, chips, or salad one can ever have.
The ingredients in this sauce
This creamy sauce is simple, and it only needs six ingredients. Each of these ingredients is important to get that perfect flavor and texture; it is best not to substitute them.
Ten jalapeno peppers
This medium-sized chili pepper is essential to the flavor of the sauce.
1/2 cup neutral oil
The oil needed for this sauce needs to be very neutral in flavor, so the best choices would be avocado oil, grapeseed oil, or corn oil.
12 garlic cloves (peeled)
The garlic in this sauce adds flavor and a creamy texture.
Cilantro, Lime, and Salt
¼ cup of cilantro, two tablespoons of lime, and two tablespoons of salt. These three ingredients add to the overall flavor of the sauce.
How to make Salsa Doña Sauce
There are several techniques for making Salsa Doña. Some boil the jalapenos, but the method used in this recipe is roasting.
- Start by preheating the oven. While at it, peel the garlic and prepare the pepper by cutting off each head. Then, scrape the inside of the pepper with a spoon or paring knife to remove the seeds to control the salsa’s heat.
- Lay a layer of aluminum foil on a baking sheet and place the peppers and peeled garlic in a single layer on the foil.
- The next step is to roast the jalapenos and garlic cloves. Put the baking sheet into the oven for about 5 minutes. Because garlic is smaller than peppers, it will cook faster. Remove the sheet from the oven, flip each pepper, remove the garlic, and return the baking sheet for five minutes.
- Place the garlic inside an airtight container to steam and cool down. Do the same with the peppers. After steaming, the peppers should appear wrinkled, and it would be easy to remove the skin.
- Next, cut the peppers lengthwise, and make sure to remove any remaining seeds.
- Put the ingredients except for the oil into a food processor or blender. Process until it is smooth while slowly drizzling the oil to emulsify. The sauce should be nice and creamy in about four to five minutes.
Saturated Fat: 2g
Vitamin A: 222IU
Vitamin C: 22mg
How to store Salsa Doña Sauce
Store the creamy Salsa Doña taco sauce in a sealed container in the fridge for up to a week.
Other Easy to Prepare Green Salsa
Aside from Salsa Doña, here are other creamy sauces made from jalapeno peppers. They are also easy to make and taste great with wings, poppers, chips, quesadillas, and drizzle over tacos or burritos.
Creamy Jalapeno Sauce
Like Salsa Dona, the creamy jalapeno salsa, this green sauce is a tangy combination of jalapeño peppers and cilantro, but with additional ingredients such as dairy and mayonnaise.
1 cup sour cream
1 cup mayonnaise
1/3 cup buttermilk
1/2 cup cilantro, packed
1/2 cup pickled jalapeño pepper rings
3 tablespoons jalapeño pickling brine from the jar
1 ounce of dry ranch dressing mix
1/2 teaspoon garlic powder
1 tablespoon lime juice
2 tablespoons tomatillo salsa, optional
A pinch of kosher salt to taste
First, prepare all the ingredients. Combine the sour cream, mayonnaise, buttermilk, cilantro, and jalapeño pepper rings in a bowl. Add the juice, ranch dressing mix, garlic powder, a pinch of salt, and lime juice. Stir well to blend.
Next, pour the sauce mixture into a blender or food processor and blend until smooth. To make it tastier, add 2 tablespoons of tomatillo salsa. For a thinner salsa, add extra jalapeño pickle juice or buttermilk.
Guacamole salsa is the best dip, perfect for tacos, nachos, and chips. This creamy goodness is also great for fresh veggies. It also easy to prepare
1 jalapeño pepper
4 medium tomatillos
2 garlic cloves
1/4 cup red onion
2 teaspoons olive oil
3 ripe avocados
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch of cilantro leaves
1/4 cup fresh lime juice
First, preheat the oven to 260°C while preparing the ingredients.
Use a thong and roast the jalapeño pepper over an open flame on your gas range, frequently turning until the skin blistered. Place the pepper inside an airtight container or a plastic storage bag and let it steam for a few minutes.
Place quartered tomatillos, garlic, and red onion in a sheet pan. Sprinkle with olive oil and roast in the oven for 3 to 5 minutes, then remove it from the oven.
Next, remove the jalapeno’s skin and stem; you can also remove the seeds so the salsa won’t be too spicy.
Then cut open the ripe avocados and put the flesh into a food processor. Add the jalapeno, roasted vegetables, salt, pepper, and cilantro, then blend. Drizzle in the lime juice while blending until completely smooth.