Creamy Jalapeño Sauce

Ingredients:

1-1.5 lbs jalapeños

2-3 cloves garlic, peeled (optional)

1/3-1/2 cup avocado oil

Directions:

Turn your oven broiler to the highest setting.

Rinse your jalapeños in cold water, then pat completely try. Place onto a baking tray and cover lightly with oil.

Place the pan under the broiler and roast until blackened (6-8 minutes). Remove the pan, flip the jalapeños over, and roast on the remaining side (4-5 minutes). Remove the pan from the broiler and add to a metal bowl, covering with plastic wrap. Allow to cool to room temperature, about 30 minutes.

Remove the jalapeños from the bowl and peel the burnt outer layer off (rubbing with a paper towel is useful for this), then add to a blender with the garlic (if using).

Blend on high until smooth (sometimes a splash of water is needed at the beginning to loosen things up), slowly adding the oil until the sauce becomes thick and creamy. Pour into a container and store in the fridge.

Note: This can be very mild or very spicy, it depends on the jalapeños. Proceed with caution, since the sauce is about 90% peppers.

Note 2: If you're an insane person, you can make this with habaneros instead of jalapeños... it's much spicier but it hurts so good!