Creamy Jalapeño Sauce (Salsa Doña Style)

Place whole jalapeños (5 large / ~150g) and peeled garlic cloves (3 cloves / ~15g) into a small saucepan and cover with water. Bring to a boil over medium-high heat. Simmer for 10 to 12 minutes until peppers lose their bright green color, turning a dull olive green, and are completely tender.

Remove peppers and garlic with a slotted spoon and let cool for 2 to 3 minutes so they are not steaming hot. (Heat tip: If you want less heat, slice the boiled peppers open now and scrape out the seeds and white ribs).

Transfer warm jalapeños, garlic, lime juice (from 1/2 lime), and kosher salt (1/2 tsp / 3g) into the blender. Blend on high until completely smooth.

Turn blender down to medium-low speed. (Kitchen Note:High-speed blender notice: Keep RPMs moderate to avoid whipping excess air into the emulsion).. While running, very slowly drizzle the neutral oil (1/4 cup / 55g) through the top opening in a thin, continuous stream. The mechanical shear will whip the oil into the pepper walls, turning it into a thick, creamy, pale-green sauce. Serve warm or chilled.