Jalapeño Garlic Sauce
Charred jalapeños and roasted garlic blended with lime, cilantro and olive oil into a green sauce that is smoky, hot and sharp. Spoon it over tacos, eggs, grilled chicken or rice.
Charred jalapeños and roasted garlic blended with lime, cilantro and olive oil into a green sauce that is smoky, hot and sharp. Spoon it over tacos, eggs, grilled chicken or rice.
Jalapeño Garlic Sauce
Ingredients
- 5 garlic cloves, unpeeled
- 3 medium jalapeños
- 1 ½ tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- ½ cup chopped cilantro leaves
- ¼ teaspoon salt, plus more to taste
Instructions
- Roast the garlic and jalapeños.
Heat a dry cast-iron skillet over medium-high heat, or set the broiler to high. Roast the unpeeled garlic cloves and whole jalapeños, turning now and then, for 8 to 12 minutes, until both are charred in spots and soft. The garlic will be done a few minutes before the peppers.
- Peel and trim.
Let everything cool for 5 minutes. Slip the skins off the garlic and cut the stems off the jalapeños. Remove the seeds and white ribs from some or all of the peppers if you want less heat.
- Blend.
Put the garlic, jalapeños, olive oil, lime juice, cilantro and salt in a blender and purée until smooth. Scrape down the sides once or twice.
- Adjust.
Taste, then add more salt or lime juice until it tastes bright and balanced.
Notes
Heat level: Jalapeños vary a lot. Leave the seeds in for a hot sauce, take them out for a mild one.
Thinner or thicker: Add a tablespoon of water to loosen it, or less oil for a thicker spread. It thickens as it sits.
Storage: Keeps in a jar in the fridge for up to 5 days. The colour dulls after a day or two but the flavour holds.
