Creamy Jalapeño Sauce
['5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped', '4 garlic cloves, peeled', '5 tablespoons fresh lime juice', '1 teaspoon kosher salt', '1/2 cup neutral vegetable oil (such as grapeseed)', '3/4 cup (packed) fresh cilantro leaves with tender stems']
Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Sauce can be made up to 3 days in advance and refrigerated.
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