Ingredients:

  • 1 lb fresh jalapenos
  • 3 large garlic cloves
  • 1/4 white onion
  • 1/3 cup neutral oil
  • 1 tsp sea salt
  • 1 tbsp fresh lime juice
  • Water for boiling

Instructions:

  1. Wash the 1 lb of peppers and remove the stems. Note: Keep the seeds in for full heat, or slice them open and scrape seeds out for a milder version.
  2. Place the peppers, 1/4 white onion, and 3 garlic cloves in a pot.
  3. Cover with water and boil for 10 minutes until the peppers turn a dull, army green and the skins look slightly translucent.
  4. Use a slotted spoon to transfer the hot peppers, onion, and garlic directly into your blender.
  5. Toss in the 1 tsp sea salt and 1 tbsp fresh lime juice.
  6. Pulse the blender on low to break the peppers down, then move to high speed for 30 seconds until the mixture is completely liquefied and vibrant.
  7. With the blender running on a medium high setting, slowly pour in the 1/3 cup of neutral oil in a very thin, steady stream.
  8. Continue blending until the color lightens to a pale, creamy green and the texture looks like thick heavy cream.
  9. If it's too thick, add 1 tablespoon of the boiling water at a time until it's pourable.
  10. Pour into a jar and let it sit at room temperature for 20 minutes before refrigerating. Note: It thickens significantly as it cools.