Jalapeño Salsa

Instructions

1. Place the jalapeños and 11 cloves of the garlic (we will save one for later) in a large saucepan. Add water to the pan so that the jalapeños are completely covered. Bring to a high simmer over high heat, then reduce the heat to medium to maintain the simmer for about 15-20 minutes, until the jalapeños and garlic cloves have completely softened.
2. Reserve 1 cup of the jalapeño cooking water, then drain off the rest. Carefully use tongs to transfer the jalapeños to a cutting board. Then slice each jalapeño in half lengthwise and use a spoon to scoop out and discard the veins and seeds. (Or if you would like a spicier salsa, you can skip this step.) Gently squeeze the cooked garlic cloves out of their peels, and peel the remaining one raw garlic clove.
3. Add the cored jalapeños, cooked garlic cloves, raw garlic clove, oil, lime juice (if using), 1 teaspoon sea salt, and 1/4 cup of the reserved jalapeño cooking water* to a high-speed blender. Purée for 2 to 3 minutes until the sauce is completely smooth. If you would like it to be a bit thinner, add in a tablespoon at a time of the reserved jalapeño cooking water until your desired consistency is reached.
4. Taste and season with extra salt and/or lime juice, if desired.
5. Serve immediately and enjoy!