The Secret To A Creamy Jalapeno Sauce

Ingredients:

12 jalapeños

2 limes, juiced and zested

1/2 of a large yellow onion or 1 whole small yellow onion

1 sprig worth fresh oregano, about 2 tbsp chopped

1 bunch fresh cilantro, rough chop

1 to 1-1/2 c neutral flavored oil, I like to use avocado.  Canola and vegetable oil are also good oils to use

3-4 garlic cloves, minced

2 tbsp kosher salt

2 tbsp water

Tools needed:

Cutting board

Sharp knife

As an Amazon associate, I earn from qualifying purchases at no extra cost to you

Food processor or blender (I recommend this one https://amzn.to/40MsLDe) ***paid link

Saute pan with lid

Measuring cup

Measuring spoon

How to make it:

Wash and slice jalapeños into coin shapes about 1/2” thick.  Cut onion into rough large dice.   Place 2 tbsp oil, onion and jalapeño into a preheated saute pan over medium low heat.  Season with a pinch of salt and sweat for 8-10 minutes.   I add a splash of water to the pan and cover with a lid to help soften the peppers and onions.   This will also help with the fumes coming off the peppers as they cook so the peppers don’t burn your eyes or nose.  The steam will irritate your eyes and throat, the lid will help reduce that quite a bit.  Once the peppers soften enough to pierce easily with a fork (they also turn a pale green), remove lid and continue to sweat the peppers and onions.  Cook until there is very slight caramelization on the peppers and onions.  This will give the final sauce a nice and developed flavor.  Overall, this will take around 10 minutes.

Place the peppers and onions in a food processor or blender.   Pulse a couple times.  Add the minced garlic, cilantro, oregano, lime juice and zest, 2 tbsp salt and blend with the processor on low while slowly drizzling in the oil until it is all gone.  This is important to add the oil slowly as this is an emulsified sauce.   Adding it all at once will risk the sauce breaking.  I stop the processor a couple times and scrape the sides with a rubber spatula. For a thinner sauce, add a tbsp water at a time until desired thickness is achieved. This should only take about a minute or so to blend up.

Once blended, taste and add more salt if desired. This will keep in the refrigerator for 3-5 days. I put the sauce on wraps, rice, eggs, chicken….just about everything!

Enjoy

-Logan