Creamy Peruvian Chile Sauce

• 1/4 cup vegetable oil
• 3 large jalapenos, seeded and quartered lengthwise
• 1 large serrano chile with seeds, quartered lengthwise
• 1/2 small white onion, thinly sliced
• 1 large garlic clove, thinly sliced
• 1 cup water
• 1/2 Hass avocado
• 2 1/2 to 3 tablespoons fresh lime juice
• Salt and freshly ground pepper

1. In a medium saucepan, heat 1 tablespoon of the oil.
2. Add the jalapenos, serrano, onion and garlic and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes.
3. Add the water and bring to a boil.
4. Cook over moderate heat until the vegetables are tender and the water is reduced by half, about 5 minutes.
5. Transfer the mixture to a blender and puree until smooth.
6. Add the avocado and puree until smooth.
7. With the machine on, add the remaining 3 tablespoons of oil and puree until creamy.
8. Add the lime juice and season with salt and pepper.

vegetable oil, jalapenos, serrano chile, white onion, garlic, water, avocado, lime juice, salt

Taken from www.foodandwine.com/recipes/april-2008-creamy-peruvian-chile-sauce (may not work)