RECIPE: Creamy Jalapeno-Cilantro Sauce

- 5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped

- 4 garlic cloves, peeled

- 5 tablespoons fresh lime juice

- 1 teaspoon kosher salt

- 1/2 cup neutral vegetable oil (I use grapeseed)

- 3/4 cup (packed) fresh cilantro leaves with tender stems

1. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed.

2. With motor running, slowly drizzle in oil until a thick sauce forms.

3. Add cilantro and pulse a few times until chopped and incorporated.

5. Taste and add more jalapeño, if necessary.

*Preparation note: Properly emulsifying the oil is key!

*Serving suggestion: This tastes great on burgers, tacos, sandwiches....