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.

Store in the refrigerator for up to 1 week. Enjoy!