Jalapeno Sauce

In a small pot bring water to a boil, enough water to cover the chilies and piece of onion. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carefully remove stems after they cool down a bit and strain some of the excess water.

Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.

Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.

Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week.