Creamy Roasted Jalopeno Sauce

Inspired from my favorite Dave’s Gourmet brand.

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

• green bell peppers

• 1 lb tomatillos

• 1/4 c distilled white vinegar

• couple stems green onions, chopped

• handful chopped cilantro

• 1/4 tsp cumin

PREPARATION

1. Roast the veggies. Can do this over teh stove top or under the broiler

2. 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.

3. Do Ahead

   1. Sauce can be made up to 3 days in advance and refrigerated.