If you want to bottle the sauce, place the jars in a pot of boiling water. Lower the heat and let them sterilize for 45 minutes along with any utensils you’ll use, like spoons or tongs.

Measure and chop all the ingredients for the recipe. Blend 3/4 of the chopped jalapeños until smooth.

Heat a pot with the olive oil and sauté the onion and garlic together. Add the chopped jalapeños, the blended jalapeños, salt, and pepper, and bring the sauce to a boil. Lower the heat and simmer for about 20 minutes.

Add the chopped cilantro and cook for 5 more minutes.

Fill the glass jars with the sauce, making sure to use only sterilized utensils. Seal the jars and place them in a pot of boiling water with the lids on. Lower the heat and let them simmer for 30 minutes.

Remove the jars from the pot and let them cool. Store in the refrigerator once cooled.