Wash the jalapeno peppers under cool water. Remove the stems. Slice them into smaller pieces. If you want less heat, remove some seeds before cooking.

Place the sliced jalapenos in a small saucepan with water. Cook over medium heat for about five minutes. The peppers should soften but still keep their bright color.

Remove the saucepan from heat. Carefully drain the water. Let the jalapenos cool slightly so they are safe to blend.

Place the cooked jalapenos into a blender. Add the garlic clove, cilantro, salt, and lime juice. These ingredients create the fresh flavor base.

Blend the mixture for about 20 seconds. It should begin to look smooth and bright green. Stop occasionally to scrape the sides if needed.

While blending, slowly pour in the oil. Adding oil slowly helps create a creamy texture. The salsa will become thick and smooth like a sauce.

If the salsa looks too thick, add one or two tablespoons of water. Blend again until you reach the perfect smooth consistency.

Taste the salsa carefully. Add a pinch of salt or a little more lime juice if needed. Blend again for a few seconds.

Pour the finished salsa into a serving bowl or jar. The color should be bright green and the texture creamy.

Place the salsa in the refrigerator for about 20 minutes. Chilling helps the flavors combine and taste even better.