Description
A delicious and creamy sauce made with blistered jalapeños, perfect for tacos, nachos, or as a dip.
Ingredients
Scale
- 1–2 tbsp neutral flavored cooking oil (avocado, vegetable, etc)
- 2–3 green jalapeños, stems removed and cut in half, length-wise
- 1/2 white onion, roughly chopped
- 2 garlic cloves, smashed
- 1 zucchini, peeled and chopped
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 bunch cilantro, leaves and stems (about 2 cups or 50g)
- 1 tsp salt + more to taste
Instructions
- Heat about 1 tbsp oil in a medium pan over a medium-high heat. When the oil is hot, add the jalapeños, skin side down. Cook for about 5 minutes without moving or until blistered and somewhat charred then flip over and blister the other side, about 5 minutes. After the skin color changes to a lighter-green, remove from the pan and set aside.
- Reduce temperature to a medium heat. Add onions and garlic (more oil if needed). Sauté about 5 minutes, then add the zucchini. Cook for another 5 minutes, stirring often. Remove from the heat and set aside to cool for a few minutes.
- Add the blistered jalapeños, onions, garlic and zucchini to a blender along with the salt, cilantro and lime juice too. Blend on high until smooth and creamy.
- Taste and season with more salt if needed and enjoy. Store in an airtight container in the fridge up to 1 week.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80 calories
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg