Jalapeño Creamy Sauce

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion.
2. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy.
3. Carfuly remove stems after they cool down a bit and strain some of the excess water.
4. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.
5. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.
6. Taste for salt, adjust if necessary.
7. Transfer to a squeeze bottle, and refrigerate.
8. It will last for about a week… If you can contain your self!….
9. Enjoy!
10. Jalapeno Creamy Sauce “That Green stuff”Makes about 2 – 2-1/2 cups.6 large fresh Jalapeño chiles.
11. Mine weighed about 7 oz / 200 gr.
12. give it or take..
13. you can make it half a pound why not!¼ of a large yellow onion2 large garlic cloves½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two.1 teaspoon kosher salt

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.