Step 1

Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.

Step 2

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.

Step 3

Strain but keep the liquid on hand.

Step 4

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.

Step 5

If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.

Step 6

Adjust for salt and serve!