Wash and remove the stems from the jalapeño peppers. Remove seeds and the rib(the white membrane) if you prefer milder version. Leave some of the seeds in if you prefer it to be medium spiced. And chop them as whole for the real heat.
Peel and roughly chop the garlic cloves.
Over medium heat, place a pan. And add olive oil, chopped jalapeños, and garlic. Sauté them for 5-7 minutes or until they become soft and slightly charred.
Allow them to cool and transfer the sautéed jalapeños and garlic to a blender or food processor.
Add the salt, sugar, and lime juice to the blender.
Blend everything until you have a smooth paste. You may need to scrape down the sides of the blender and blend again to ensure everything is well combined.
Taste the jalapeño paste and adjust the seasonings if needed.
Once the paste is ready, transfer it to a clean jar or container. Store it in the freezer for up to 6 months.
This jalapeno paste recipe enhances the natural zest and spice of jalapenos. Make and freeze this and toss it on any dish that needs a kick!
Notes
Storing IdeasIn the Fridge: Put the sealed jar of jalapeno paste in the fridge. Use it within 2 to 3 weeks.In the Freezer: I like to freeze it. Put the paste in ice cube trays and freeze. Then, store the frozen cubes in a Ziplock bag. Use them for up to six months.