Fill a large stockpot halfway with water, add 1 teaspoon of kosher salt, and bring to a rolling boil.

Quarter the onion and wash the jalapenos, then add them along with unpeeled garlic cloves to the pot.

Reduce heat to a gentle simmer and cook for 20 minutes until vegetables are tender.

Drain the cooked vegetables and transfer them to a high-powered blender.

Add 2 teaspoons of kosher salt, ½ cup of avocado oil, and 1½ tablespoons of fresh lime juice to the blender.

Blend on high speed for about 1 minute until creamy and velvety. Adjust seasoning as necessary.

Pour the sauce into containers and refrigerate for up to 10 days.