Ingredients

8 fresh jalapeno peppers about 12 ounces by weight
1 small red onion chopped (about 4 ounces)
4-5 garlic cloves
½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
1 teaspoon salt

Directions

Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion. For a milder sauce, you can halve the peppers and remove some of the seeds and membrane.

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!