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Blend the vegetables until completely smooth.
With the blender running on low, slowly drizzle in the oil in a thin stream to create the emulsion.
You can absolutely add more oil if you prefer.
Slicing your jalapenos in half.
You can leave the seeds in if you like your salsa spicy, or remove them for a milder one.
Starting with about four tablespoons of oil.
Add the jalapenos while the oil is just warming up.
Brown that onion and that garlic as well.
Squash is added to give the salsa body and helps stretch the batch.
This salsa is an emulsion.