Jalapeno Creamy Sauce “That Green stuff”

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves, large
  • 6 Jalapenos, (about 1/2 pound, large fresh
  • 1/4 Yellow onion, large

• Baking & Spices

  • 1 tsp Kosher or sea salt

• Oils & Vinegars

  • 1/2 cup Corn oil

Found on yes-moreplease.com

Description

Directions

• 1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carfuly remove stems after they cool down a bit and strain some of the excess water.2. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.3. 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.4. Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week… If you can contain your self!…. Enjoy!