Edit recipe
Title
Category
Breakfast
Lunch
Dinner
Holidays
Dessert
Photo (optional)
Add a photo
Serves
Prep (min)
Cook (min)
Ingredients
One per line — e.g. “2 cups flour, sifted”
½ lb jalapenos 8 peeled garlic cloves 2 ½ tablespoons vegetable, canola, avocado, or garlic flavored olive oil 1/4 cup cilantro 1 teaspoon salt ½ teaspoon pepper 1 avocado Juice of 1 lime
Method
One step per line
Cut jalapeños in half long ways. Remove the seeds from the jalapeños completely. Turn on the broiler. Toss the jalapeño peppers in a little oil, then place in a single layer on a baking sheet. Broil until mostly blackened and soft, about 10 minutes. Place the peppers in a bowl and cover with plastic wrap to steam. Let sit for 10 minutes. Meanwhile, toss the garlic cloves with a little oil and place on the baking sheet you just used. Put back in the oven and broil for 4-5 minutes until browned (not burned! Burned garlic will ruin the entire dish) When the jalapeños have cooled down, remove the skins (they should just peel off) Place the peeled jalapeños along with the garlic, cilantro, lime, avocado and 1 teaspoon salt, ½ teaspoon pepper in the base of a high-powered blender. Puree until mostly combined, then slowly drizzle in the oil to form a smooth and creamy sauce. Season to taste, adding more salt as needed. If you want a thinner sauce, add in a few tablespoons of water.
Tags
Comma separated
Source (optional)
Notes (optional)
Save changes
Cancel
Kitchen
Recipes
Add
List
Recipes
Add
List