Creamy Jalapeno Sauce
  1. Preheat oven to broil.
  2. Using an oven-safe pan, put the whole jalapeno in an oven for about 15 minutes, turning at least once to get some char on all sides. Once done, remove from oven cover with lid or plate and let them cool off about 15 minutes. This is to allow the peppers to steam and loosen the skins.
  3. Remove as much skin as possible without losing the “meat” of the pepper. Cut off stems and discard. For less heat, discard seeds from at least half of the peppers.
  4. Roughly chop the peppers and put in a blender or food processor, on in the blender container for an immersion blender. Add everything else but the oil and blend until smooth.
  5. If using a food processor or regular blender, start the processor and slowly drizzle in the oil to allow it to emulsify with the pepper mixture. Keep blending until fully incorporated.
  6. If using an immersion blender, add oil to the container with the blender still in there as well. Let the oil settle to the top before starting to blend, using pulses at first, then slowly working the blender up and down in the container while blending until fully incorporated.
  7. Store in a jar or squeeze bottle.