Lunch: Creamy Jalapeño Sauce

Recipe by Rhoda Boone This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat

Ingredients

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 (such as grapeseed)
3/4 cup (packed) fresh cilantro leaves with tender stems

Instructions

Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.

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