Directions

1. 1

   Place the jalapeños on a large foil-lined baking sheet and broil on high, turning a few times, until the skins are well blistered and the chiles are softened. Set aside to cool. Tip: deseed the jalapeños before or after roasting for less heat.

2. 2

   Meanwhile, cover the minced garlic with warm water to rehydrate.

3. 3

   Once the chiles are cool enough to handle, transfer them to a food processor along with the drained garlic and lime juice. Pulse to a chunky purée.

4. 4

   With the processor running, slowly drizzle in the vegetable oil until you have a creamy, emulsified base. Season with salt.

5. 5

   Divide the base evenly between three bowls and stir a different seasoning into each — about 1 Tbsp. of Cook County Charcoal Salt into one, 1 Tbsp. of Aji Chili Lime Blend into the second, and 1 Tbsp. of Spanish Sazón Seasoning into the third (about 3⅛ tsp. of each per cup of base). Taste and adjust each bowl to suit.

6. 6

   Serve as a trio with your favorite Mexican or Latin-inspired meal — a Cinco de Mayo classic. Adapted from a Rick Bayless Creamy Roasted Jalapeño Salsa; doubles easily for a crowd. Makes about 3¾ cups (1¼ cups of each flavor).