I was reading a recipe on how to make creamy Jalapeño salsa. I was shocked at how much oil was used in their recipe. I only used a quarter of the oil, added way more jalapeños and added a small avocado that I had hanging around. My jalapeños that I used were on the mild side. Serving size is difficult to judge. This makes 8 or more servings.

Ingredients for around 8 servings

1 lb jalapeños – cut in half long ways, remove cores and stems

12 garlic cloves

2 cups water

1 teaspoon sea salt

1 lime – just the fresh squeezed juice

1/4 cup extra virgin olive oil

1 avocado – seed removed, flesh scooped out and rough cut

1/4 cup cilantro or epazote or a combination

1/4 teaspoon ground white pepper

Directions

The water goes in a sauce pot on high heat. Add the jalapeños and the garlic. Reduce to simmer and let them simmer 10 minutes. After 10 minutes of simmering drain the jalapeños and garlic. They get blended with the salt, lime juice, olive oil, avocado, pepper and herbs. Make any adjustments to the seasoning.

Enjoy!