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