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How to use up all these jalapeños?!?! I have too many! I harvested a bunch of peppers and made a restaurant style, authentic Mexican Jalapeño sauce today. The creamy texture and fresh garden flavors can't be beat. This is a simple and very fast recipe, and a great way to make use of your garden bounty. Recipe below is my own version of a simple classic: Creamy Jalapeño Sauce Restaurant Style 3/4 pound green jalapeños, stemmed and cut into coins 3/4 medium yellow onion, chopped coarsely 3-5 cloves garlic to taste Juice of 2 small limes (~3 tbsp) cilantro (optional) to taste teaspoon salt (more or less to taste) teaspoon or more of MEXICAN oregano 1/3 to 1/2 cup neutral oil (I use Avacado oil) 1. Soften jalapeños and onions in pan with a little oil, don’t sauté, but sweat them down on medium heat, preserving as much green color as possible. Hint - cover and let the steam do the work. Cook until soft. 2. All all ingred
