Creamy jalapeño garlic salsa

Cut the jalapenos in half and pull off most of the stems.

Heat a skillet over medium to medium-high heat and coat the bottom heavily with some of the measured cup of olive oil.

Saute the jalapenos and garlic about five to seven minutes, until richly browned and completely soft all the way through.

Turn off the heat and cool to room temperature.

Put the chilies, garlic and a little cilantro into the blender jar and blend to a puree.

With the blender running, slowly add the remaining oil through the lid so it emulsifies into a creamy, smooth salsa.

Season with a generous half teaspoon of salt, more if needed, and the juice of about half a lime; blend in.