Creamy Jalapeno Sauce
Ingredients:
16 fresh jalapeno peppers
1 white onion
8 garlic cloves
2 teaspoons kosher salt
1/2 cup avocado oil (or any neutral, fresh-flavored oil)
1 1/2 tablespoons fresh lime juice (about 1 lime)
Instructions:
Boil the vegetables:
Fill a large stockpot halfway with water and add 1 teaspoon of salt. Start heating over high heat.
While the water heats, quarter the peeled onion and place it in a bowl. Wash the jalapenos and add them to the bowl, whole. Break up the garlic bulb into 8 cloves and add them, unpeeled, to the same bowl.
Cook the vegetables:
Carefully add the onion, jalapenos, and garlic to the pot of boiling water. Reduce the heat to a simmer and cook for about 20 minutes. The jalapenos should be soft and army green in color, and the garlic will easily fall from its husks.
Blend into sauce:
Drain the cooked vegetables and transfer them to a blender. Add 2 teaspoons kosher salt (start with 1 teaspoon if using table salt), 1/2 cup of avocado oil, and 1 1/2 tablespoons of fresh lime juice.
Puree:
Blend for 1 full minute until smooth and creamy. Taste and adjust seasoning if needed. If the mixture is too thick, blend in 1 tablespoon of water at a time until the desired consistency is reached.
Store and serve:
Pour the sauce into squeeze bottles or jars and refrigerate. It will keep for about 10 days and is perfect on tacos, chips, fajitas, or just about anything.
Notes:
For a milder sauce, you can remove the seeds from the jalapenos before cooking.
The creamy texture comes from emulsifying the oil with the cooked vegetables—no dairy needed!
If the sauce turns out too spicy, try adding a bit of sour cream to mellow it out.
Best stored chilled and shaken before each use.
#TexMexFlavor #JalapenoSauce #HomemadeCondiments