Aaleyah'S Green Salsa

• 7 jalapeno peppers
• 1/2 small yellow or white onion, chopped
• 1 garlic clove, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon chicken stock powder
• 1 handful cilantro, roughly chopped
• 1/4 cup water
• juice of 1/2 a lime

1. Heat the oil in a saucepan over medium heat.
2. Evaluate your heat tolerance: if you like your salsa very spicy, chop up the jalapenos and toss them in the pan. If you prefer a more muted heat, remove the seeds and ribs from half or all of the peppers, chop, and throw in the pan. Add the onions and garlic, season lightly with salt, and cook for five minutes, until the vegetables have softened. Add a little water if they start to stick.
3. Pour the vegetables into the blender with 1/4 cup water and the lime juice. Add the chopped cilantro and blend for at least one minute, until the salsa is bright green, perfectly smooth, and almost fluffy in texture. Serve with chips or on top of basically anything.
4. Note: this is a spicy salsa, but the heat tends to wear off after a few days in the fridge.

peppers, white onion, garlic, vegetable oil, chicken, handful cilantro, water, lime

Taken from food52.com/recipes/21502-aaleyah-s-green-salsa (may not work)