Start by placing 4-5 fresh jalapeno peppers and 1 medium onion in a medium-sized pot. Cover them with water and bring to a boil over medium-high heat. Allow them to cook for about 10 minutes, or until both the jalapenos and onion are softened and tender, giving them a vibrant green color.

Once the jalapenos and onion are boiled, carefully remove them from the pot using a slotted spoon. Allow them to cool for a moment, then cut off the stems from the jalapenos. Make sure to keep the skins intact for blending.

In a blender, combine the boiled jalapenos, onion, ½ cup of vegetable oil, and seasonings: 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and 2 tablespoons of fresh lime juice. If needed, add a splash of the reserved boiling water to assist with blending for a smoother consistency.

Blend the mixture on high speed until it becomes creamy and smooth, scraping down the sides as necessary. Taste and adjust any seasonings to your preference.

Transfer the creamy jalapeno salsa to a serving bowl or airtight container. Allow it to sit for at least 15 minutes at room temperature.

If your salsa is thicker than desired, gradually add a bit more reserved boiling water until you achieve your preferred consistency.

Taste one last time, then serve your vibrant salsa as a dip with tortilla chips or drizzled over your favorite tacos. If not using immediately, store leftovers in an airtight container in the fridge for up to a week.