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
  • water
  • salt


  • 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.