Creamy Jalapeno Salsa

When you receive an email asking you to come try out burritos, chips, salsa and queso at a local Tex-Mex restaurant you say, YES.

Plain and simple.

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We loaded up the car and headed to our local Freebirds restaurant for a nice little family outing. The first things you will notice when you walk into any Freedbirds franchise is the Statue of Liberty riding a motorcycle. You’ll also notice the brick walls are usually lined with foiled decorations from all of the eaten Freebird burritos left behind by customers. This restaurant started back in 87′ in California but quickly became a local favorite in College Station, TX or better known as Aggieland. Today, you can find Freebirds in over 100 different locations all over the US while the headquarters is located in Austin, TX.

Once you walk through the door and find yourself standing in line you will notice that their menu doesn’t just include their famous stuffed burritos. You can have a burrito bowl, quesadillas, nachos or salad in addition to the traditional burrito that so many love. They even have a selection for kids to get their Tex-Mex fill in as well.

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After making your selection you start off with the choices of rice, beans, meat and then a wide selections of toppings. You can even get this Creamy Jalapeno Salsa as an option which I highly recommend. We loaded up with chips and queso as our side for the table to go along with our burrito bowl and Freebirds burrito. The kids meal comes with a side of chips and a drink.

Whether you are looking for a hearty or healthy meal you can find different options at Freebirds. It’s one great way to get a tasty Tex-Mex fix while feeding our family.

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Below you will find Freebird’s Creamy Jalapeno Salsa recipe. It comes with a little bit of heat and if you want it more kid friendly just remove the seeds before boiling the jalapeños.

ENJOY ~ Meagan

Creamy Jalapeno Salsa

Creamy Jalapeno Salsa

Ingredients:

  • 8 ounces of whole jalapenos
  • 2 cups water
  • 1/4 cup chopped garlic
  • 1/2 cup cilantro
  • 1/2 cup canola oil
  • 1 1/2 teaspoons Kosher salt
  • 1/4 cup water – reserved from the cooking liquid

Directions:

Place the jalapeños and water in pot and bring to a boil. Once boiling, lower the heat to a simmer. Cook the jalapeños at a medium simmer for approximately 5 minutes.

Once the jalapeños are cooked, remove 1/4 cup of the cooking liquid and reserve for later use.

Next add the cooked jalapeños, chopped garlic, cilantro, salt and the reserved cooking liquid to a blender.

Turn the blender to medium to high speed and blend for approximately 30 seconds.

While the blender is still on, slowly drizzle in the 1/2 cup of oil to create a thick creamy consistency.

Remove the creamy jalapeno salsa from the blender and place in the refrigerator. Once the salsa  is cool it is ready to eat.

All images and text ©.

Disclosure: This is a sponsored post on behalf of Freebirds. We were provided a free meal for this post and all opinions are 100% my own.

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