8 fresh jalapeño peppers (about 12 ounces by weight)
1 small red onion chopped (about 4 ounces)
4 to 5 garlic cloves
½ cup avocado oil
1 teaspoon salt
Slice the stems from the jalapeño peppers and add them to a medium sized pot along with the onion.
Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeño peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
Strain but keep the liquid on hand.
Add the boiled jalapeños and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.