Experiment No. 194 — Creamy Jalapeño Emulsion (Taco Truck Green Sauce)
Scope
Explore the chemistry behind taco-truck-style green sauce, focusing on how emulsions of oil and cooked vegetables mimic the richness of dairy. The experiment measures how heat level, acid type, and blending speed affect texture, cling, and color retention.
Objective
Engineer a stable jalapeño emulsion that balances creaminess, spice, and brightness—scalable for tacos, nachos, and seafood while preserving vivid color and smooth mouthfeel without dairy.
Yield & Prep Time
Prep: 10 minutes
Cook: 15–20 minutes (boil or roast method)
Total: ~30 minutes
Yield: ~2 cups sauce
Formula – Weight, Volume, Ratio %
Weight = precision for replication
Volume = kitchen translation
Ratio % = relative structure of balance
Base Build (Creamy Jalapeño Emulsion)
Jalapeños (stems removed, seeds optional for heat): 220 g, ~12 medium, 40%
Onion (white or yellow): 150 g, 1 medium, 27%
Garlic: 30 g, 6 cloves, 5%
Oil (neutral or avocado): 80 g, ½ cup, 15%
Lime juice: 15 g, 1 Tbsp, 3%
Salt: 6 g, 1 tsp, 1%
Water or plant milk: 60 g, ¼ cup, 9%
Procedure
Boil Method: Simmer jalapeños, onion, and garlic 15 minutes until softened.
Roast Method: Roast whole vegetables at 425°F (220°C) until blistered for a smoky variation.
Transfer to blender; purée until smooth.
With blender running, drizzle oil slowly to form a stable emulsion.
Add lime juice and salt; adjust for acid, salt, and heat.
Thin with water or plant milk to preferred consistency. Chill before use.
Variants
Mild Green Sauce: Remove seeds and membranes for gentler heat.
Spicy Kick: Substitute or add serrano or habanero for higher capsaicin load.
Roasted Style: Roast vegetables instead of boiling for deeper flavor.
Herb Boost: Add ½ cup cilantro or parsley for greener, fresher balance.
Citrus Twist: Replace lime with lemon or add 1 Tbsp orange juice for bright sweetness.
Vegan Creamy: Blend in 2 Tbsp cashew cream for a dairy-free, rich body.
Lab Notes & Observations
Oil must be incorporated gradually for a lasting emulsion.
Chlorophyll preservation relies on minimal boiling and prompt blending.
Roasting adds Maillard depth but reduces vibrancy.
Fat disperses capsaicin evenly; acid brightens flavor but doesn’t reduce perceived heat.
