Our garden produced many jalapenos this year, so we spent hours searching for new jalapeno recipes until Aunt Alisa found this one.  Even though our jalapenos were super-hot this year, the end result was “not so hot.”

This is great used as an enchilada sauce, an additional topping on tacos or burritos, or as just a chip dip.  It is just a bit spicy, but it doesn’t overwhelm you with heat.

Ingredients

• 1-2 tablespoons olive oil
• 4 cups jalapenos (halved)
• 4 cups onions (rough chopped)
• 6-8 garlic cloves, peeled
• water
• salt

Instructions

• After jalapenos are cut in half lengthwise, remove seeds and veins to equal approximately 4 cups. Then you need an equal amount of rough chopped onions.
• In a pan, heat olive oil to medium high heat. Add jalapenos, onions, and garlic to the pan and sauté until onions are transparent.
• Cover with water and boil until vegetables are soft then remove from heat.
• Drain water and reserve it.
• Puree vegetables.
• Add reserved water to get the desired consistency.
• Salt to taste.

This can be canned if needed.