Creamy Jalapeño Sauce

sauce garlic cinco de mayo tex-mex jalapeño cilantro

Rhoda Boone

Makes about 1 1/4 cups

Source

Ingredients

5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped

4 garlic cloves, peeled

5 tablespoons fresh lime juice

1 teaspoon kosher salt

1/2 cup neutral vegetable oil (such as grapeseed)

3/4 cup (packed) fresh cilantro leaves with tender stems

Method

Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.

Sauce can be made up to 3 days in advance and refrigerated.