Ingredients
125 g Garlic
200 g Neutral Oil
90 g Arugula
360 g Jalapeños
100 g Cilantro
120 g White Vinegar
50 g Honey
15 g Salt to taste
Tools
small pot
blender
Directions
Step 1
Add garlic and oil to a small pot and cook on low/medium heat until the garlic is lightly browned and softened.
125 g Garlic
200 g Neutral Oil
small pot
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.
90 g Arugula
Step 4
De-stem and slice up the jalapeños and add everything (except the oil) to a high powered blender.
360 g Jalapeños
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.
blender
Step 6
Finish with salt to taste and enjoy, cheers!
15 g Salt to taste
