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Enjoy Heat The Right Way

The Jalapeno-garlic sauce is lighter and smoother than any other sauce or ketchup. Grilling them allows the natural sugars to stand out and blending them with olive oil brings the perfect creamy consistency that you expect in a sauce. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 1 small jar

Ingredients

  • 8 - 10 jalapeño peppers
  • 10 - 12 garlic cloves
  • ¼ teaspoon salt
  • 2 tablespoon olive oil

Instructions

  • Roast the jalapeño peppers on a barbecue grill or a flat pan over high heat until their skin in well charred on all the sides.
  • Set them aside to cool for a couple of minutes
  • Roast the garlic cloves by placing them in an aluminum foil over the grill or on a flat pan over high heat until they are brown on all sides. Toss them around to ensure even browning.
  • Once cooled, peel the skin off the jalapeño peppers.
  • Remove the seeds (if your threshold for heat is low). I like to leave the seeds in to make it extra hot.
  • Transfer the jalapeño peppers and garlic cloves into a blender.
  • Add olive oil and salt to the blender and puree until the sauce is creamy and smooth.

Notes

Always cover the lid for a fresh taste. Store this in the fridge for two weeks.Â