MAKES 1 CUP Despite its dairy-free status, this is a surprisingly creamy sauce that keeps well airtight in the fridge for up to 1 week and tastes awesome with eggs or anything else that could use a splash of slightly garlicky heat. For a less spicy sauce, remove some of the seeds from the jalapeños after boiling them.
Ingredients
6jalapeño chiles,stemmed
2small cloves garlic
1/2cupgrapeseed oil or olive oil,or a mixture
1teaspoonkosher salt
Instructions
Bring a small saucepan of water to a boil. Add the jalapeños and boil until the peppers just start to soften, about 5 minutes. Drain.
In a blender, combine the jalapeños, garlic, oil, and salt. Blend on high until completely smooth. Don’t worry if the sauce is too spicy; it mellows as it cools. Let cool completely before using.