Peruvian Green Sauce

• 6 jalapeno peppers
• 1/2 large Spanish onion
• 3 cloves garlic
• 1/2 cup safflower oil
• 1 tsp Kosher or sea salt
• 1 tsp cider vinegar

1. Cut the onion half into four equal wedges.
2. Boil all the peppers and one onion wedge for exactly 15 minutes then remove them to a plate to cool.
3. Cut off the pepper stems and discard, then split them and discard the seeds.
4. Toss everything into a blender and blend until smooth.

peppers, spanish onion, garlic, safflower oil, kosher, vinegar

Taken from cookpad.com/us/recipes/259654-peruvian-green-sauce (may not work)