This creamy green sauce is a bold punch in the taste buds, with zesty jalapeno and vibrant spring onion leading the flavor charge. Use it as a dip with crackers and chips or drizzle it over roasted proteins and vegetables.
Add jalapenos, garlic, spring onions, lime juice, water, cream cheese, and parsley to a blender or food processor.
Puree for 30 seconds, until smooth. Scrape down the sides and puree again for another 10 seconds.
Taste. If necessary, add salt, to taste. Makes a little over 2 cups of sauce.
If you prefer a thinner sauce, add more water, one teaspoon at a time.
Refrigerate until ready to use.
Notes
You can substitute a 4 ounce can of diced jalapenos for fresh ones if you'd like; no need to strain, but you can reduce the water in the recipe to ¼ cup.