Creamy Salsa Verde

7 jalapeno peppers1 cup (give or take) olive oil 1 garlic cloveSalt to tastePlace peppers in skillet and add enough olive oil to cover, about 1 cup. Heat skillet over medium-high and cook peppers 10-15 minutes or until peppers turn dark green. Do not brown. Set pan aside to cool.Place peppers and oil in blender with garlic, process until creamy. Add salt to taste.Makes about 1 1/2 cups.Nutrition values per serving (2 tablespoons): 126 calories, 14 g fat (2 g saturated), 1 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 195 mg sodium.