Creamy Jalapeño Sauce

From the kitchen of Carly

Bright jalapeños, lime, and cilantro blended into a silky green sauce that coats everything in heat and herbaceous flavor. Drizzle over tacos, grilled chicken, or roasted vegetables. Make it ahead and keep it on hand all week.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
  • 14 garlic cloves, peeled
  • 15 tablespoons fresh lime juice
  • 11 teaspoon kosher salt
  • 11/2 cup neutral vegetable oil (such as grapeseed)
  • 13/4 cup (packed) fresh cilantro leaves with tender stems

Instructions

  1. 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.

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