This is my interpretation of the green sauce I used to love at a dear, departed burrito restaurant. It is a very thin sauce, not a chunky-type salsa, and it is wonderful on burritos, tacos, chips, eggs - just about anything you'd use salsa on, really. Easy to make, too! You can vary the heat by the amount of jalapenos you put in. It is a fairly hot salsa, so if you aren't into really hot stuff you may want to start with just a 1/4 cup of jalapenos and work your way up from there ;) For some reason when I put in "brine from canned jalapenos" recipezaar keeps changing it to "jalapeno juice" which I think is a little confusing - so just know that "jalapeno juice" means the brine that the pickled jalapenos come in. "Cooking" time is blending time.