Alpine_Sapper
04-14-2008, 11:18 PM
I've only made this once, but it rocks. I used two *large* jalapeno's, and I left the seeds in half of one. The original recipe called for this to be served with pepperjack bacon burgers, but I made it for tacos just to test it and it rocks. This would go great with just about anything tex-mex, or grilled fish, chicken or beef, depending on how you season. Oh yeah, I doubled the garlic for our taste, and then added another three cloves on TDW's request.
2-6 Jalapeno's, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
3 cloves garlic coarsely chopped
1/2 teaspon ground cumin
2 tablespoons fresh lime juice (more to taste)
1/2 teaspoon coarse salt (kosher/sea, more to taste)
Place everything in a blender with ~ 1/4 water and puree until smooth, scraping down the sides of the blender. Taste and adjust as desired.
Recipe originally from Steven Raichlen.
2-6 Jalapeno's, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
3 cloves garlic coarsely chopped
1/2 teaspon ground cumin
2 tablespoons fresh lime juice (more to taste)
1/2 teaspoon coarse salt (kosher/sea, more to taste)
Place everything in a blender with ~ 1/4 water and puree until smooth, scraping down the sides of the blender. Taste and adjust as desired.
Recipe originally from Steven Raichlen.