This creamy jalapeño sauce is popular in Tex-Mex and Southwest cuisine. Perfect for tacos, as a salsa or dip and only 5 ingredients!
- 8 fresh jalapeno peppers about 12 ounces by weight
- 1 small red onion chopped (about 6 ounces)
- 4-5 garlic cloves
- ½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
- 1 teaspoon salt
- Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Strain but keep the liquid on hand.
- Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
- If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
- Adjust for salt and serve!