For a milder sauce, remove the seeds and ribs from the jalapeños, then roughly chop them. For a spicier sauce, leave the seeds and ribs in, and simply chop the jalapeños. You should have about 1 cup of chopped jalapeños.

Place the jalapeños into a blender along with all the remaining ingredients (I even include the cilantro stems), and blend on high for at least 30 seconds, until the sauce is smooth and creamy.

You can store in the refrigerator for up to 1 week.

Preheat the oven to 350 degrees. On a baking sheet with raised sides, cover the bottom with foil and place your bacon in one even layer on top. Place another sheet of foil loosely on top of the bacon (this will keep it from splattering grease all over the oven). Let bake for 25-30 minutes, depending on how crispy you like your bacon.

Heat a griddle or skillet to medium high heat (350 degrees). Once it’s hot, put the tablespoon of butter on the griddle and use a spatula to spread it out. Once it’s melted, place the slices of Texas toast on top of the buttered area. After it becomes golden brown (about 3 minutes), flip the bread and toast the other side.

Spread a generous amount of the Amazon Sauce over one piece of toast. On top of it, lay the slice of tomato, and then the lettuce. Place the slices of bacon on top of the lettuce and then the other piece of toast on top.