Mexican Cuisine - Cocina Mexicana

I recently visited Tulum on the Yucatan peninsula, followed by Los Angeles. I love spicy Mexian dishes. In particular, I ate at a Mexican restaurant in LA which served salmon with a spicy green chili type of sauce. I live in Italy and cannot normally buy Mexican spices. However, I have been able to find a jar of jalapenos verdes en rodajas.
QUESTION; Can you tell me how to make the 'spicy green chili type of sauce' using these jalapenos verdes as an ingredient?

Recientemente asistí a Tulum en la península de Yucatán, seguida de Los Ángeles. Me encanta platos picantes Mexian. En particular, comí en un restaurante mexicano en Los Ángeles que sirvió salmón con un tipo de chile picante verde de la salsa. Yo vivo en Italia y no puede comprar normalmente especies mexicanas. Sin embargo, he sido capaz de encontrar un bote de jalapeños verdes en rodajas.
PREGUNTA; ¿Me puede decir cómo hacer que el «tipo de chile verde picante de la salsa 'usando estos jalapeños verdes como ingrediente?

Hola, saludos desde Mexico!

Its always rewarding and amazing getting to know people who like and appreciate real mexican food....obviously im in love with mexican food (cause im mexican woohoo!!!).

There are bassically 2 or 3 ways of making "Salsa picante" (hot sauce).

The first one , we can call it "cold" salsa...this is made with fresh, raw and cold ingredients, in few words you put some chiles ,tomatoes and or tomatillos(little green tomatoes with a "paper" shell), cilantro and onions (all raw) and blend them all together in a blender or food procesor. Then you add some salt.

The second one , we can call it "hot" salsa, its made with the same ingredientes but you first need to boil water and put the tomatoes, the chiles and the onions until they are all soft and cooked....and again you put in a a blender, add some salt and "listo"...

Another version include, for example, doing the "cold salsa", and then pouring that salsa into a sautee or any pan , previously heated with some olive or corn oil, and cook until the water is reduced, add salt at the end.

You can also broil or charbroild the chiles , tomatoes and tomatillos, until the skin is soft (but the middle is still juicy) and then repeat the same procedure( blender and salt).

You can also add garlic, either cooked or raw, and diffrent kind of chiles. Also some people add vinegar at the end to give it a acidic flavor, and at the same time preserving the salsa for a longer time. (preservative)

In you case, i think you have those jalapeños that come in a can filled with vinegar, in this case the vinegar "cooked" the jalapeños, meaning they are already soft, so no cooking is needed...

A LITTLE TIP: I recommend you dont blend the ingredients a lot, texture is much better when you have little pieces or chunks of vegetables, but still you can blend it all together until there is no signs of chunks.

Espero que tengas suerte con tu salsa y que sigas disfrutando la mejor comida del mundo: La comida mexicana!...

Muchas Grazias, (to Cristian Montes de Oca)

He intentado hacerlo antes de recibir su receta. El mío era demasiado caliente a pesar de que normalmente me gusta que sea muy picante. Voy a tratar de una de sus recetas ahora,

muchas gracias por responder

Many thanks,
I tried to make a hot salsa before receiving your recipe. Mine was much, much too hot even given that I love very spicy sauces. I am going to try one of your recipes next.
Many thanks for replying