Step 1

Add garlic and oil to a small pot and cook on low/medium heat until the garlic is lightly browned and softened.

Step 2

Remove the garlic from the oil and keep both of them.

Step 3

Blanch arugula in salted boiling water for a couple minutes until vibrant green and then shock it in ice water to stop the cooking process.

Step 4

De-stem and slice up the jalapeños and add everything (except the oil) to a high powered blender.

Step 5

Blend on high until everything is nice and smooth, reduce to medium and slowly add the oil so it emulsifies into the sauce correctly.

Step 6

Finish with salt to taste and enjoy, cheers!