Fill a large stockpot halfway with water and add 1 t. salt,
begin heating over high heat.

Meanwhile, remove the peel off one white onion and quarter
the onion, place in a bowl.

Wash the jalapeno peppers well, drain, and place in the bowl
with the onion.

From a large bulb of garlic, break up 8 cloves. You can cook
the garlic in their husks, and it will eventually fall off, so no need to peel
them. Place them in the bowl.

Take all of the vegetables in the bowl and carefully pour
them into the stockpot. Bring the water to a boil, then reduce the heat until
the water is just at a simmer.

Simmer the vegetables for approximately 20 minutes. The
jalapenos and onion should be soft, and the peppers should be an army green.
The garlic will fall from its husks. Drain the veggies from the water and place
into the bowl of a blender.

Add 2 t. kosher salt (you may want to start with 1 t. salt and
work your way up if you are using table salt to see if you need a full 2 t.). Add ½ c. avocado oil and 1 ½ T fresh lime juice.

Place the lid on the blender and blend 1 full minute. Taste
for seasoning. You may want to add additional salt or lime juice if needed. If
for any reason you need to thin the puree, add 1 T. water at a time until the
blender moves easily.

Pour the jalapeno cream into squeeze bottles and chill. This
sauce should be stored in the refrigerator and lasts about 10 days.