Jalapeño Sauce

This decadent creamy sauce is so simple and healthy, you’ll probably want to smother it on everything.

—

Our jalapeño sauce accompanies our stuffed mushrooms, but it is great on so much more...tofu, sandwiches, or anything you can come up with. Yes, it’s that good — and requested so often, I thought I’d share the recipe here.

Our jalapeño sauce accompanies our stuffed mushrooms [you can find that recipe on our website as well], but it is great on so much more, tofu, sandwiches, or anything you can come up with. Yes, it’s that good — and requested so often, I thought I’d share the recipe here.

Preheat oven at 350 degrees

You will need a shallow oven-safe dish or pan and blender

Ingredients:

• 2 jalapeños (take seeds out if you want it less spicy)
• 1 Spanish onion
• 5-6 cloves of garlic
• 1 zucchini
• Small bunch of cilantro
• Olive oil
• Salt and pepper 

Directions:

1. In the dish or pan add all veggies, minus the cilantro
2. Quarter the zucchini and onion, you don’t need small pieces
3. Cover with olive oil
4. Roast for 15 minutes till tender and you see that the veggies have browned
5. Let cool then add to blender with cilantro, salt and pepper to taste

Ta Da! You have an epic sauce ready.

Keep refrigerated and smear it on everything. This will last a week in the fridge. Color might darken as time goes on, but it will be super delish.

— Lea Haas, Owner, The Garden Cafe Woodstock