Creamy Jalapeño Sauce

Name: Creamy Jalapeño Sauce
Yield: Makes about 1¼ cups
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; ½ cup neutral vegetable oil (such as grapeseed); ¾ cup (packed) fresh cilantro leaves with tender stems

Rhoda BooneMakes about 1¼ cupsSource

condiment sauce tex-mex jalapeño cilantro gluten free nut free dairy free vegetarian vegan raw quick easy meal prep make ahead 5 ingredients or fewer blender food processor epicurious

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

½ cup neutral vegetable oil (such as grapeseed)

¾ 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. Do Ahead: Sauce can be made up to 3 days in advance and refrigerated.