12 jalapeños stems removed and cut in half lengthwise
1 white onion, peeled and quartered
6 garlic cloves, peeled and smashed
2 tablespoons extra virgin olive oil
1 teapsoon kosher salt
5-6 cilantro sprigs
10 mint leaves
1/4 cup apple cider vinegar
1 lime, juiced
1/4 cup avocado oil
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Toss jalapeños, onion and garlic with oil and salt and place on the prepared baking sheet. Roast in the oven for 20 minutes. Remove and let cool.
Add roasted vegetables to a blender along with the cilantro, mint, vinegar and lime juice and blend until incorporated. Slowly pour in the oil and continue to blend until smooth. If the sauce is too thick for your liking, add a bit of water to help thin it out.
Transfer to a glass jar and store in the refrigerator for up to two weeks. Enjoy!