I don’t get overly-excited about condiments, but HOLY COW THIS IS AWESOME! I don’t use a lot of jalapenos. And I only buy one or two at a time. When the check-out clerk places them on the scale, they barely register. Last week I needed just one for my Mexican Fiesta Gazpacho but Trader Joe’s only sold them in half-pound bags. I thought “what am I going to do with all those extra jalapenos?”
I went home and found a huge bag of cilantro at the bottom of the crisper drawer that I forgot about. The wheels in my brain started turning….. This ended up being a “clean out the fridge” recipe. I had a head of garlic that was sprouting and morphing into something else entirely, so that needed to be used up. My limes were starting to shrivel. I had a nearly empty bag of pine nuts in my freezer – not enough to really do anything with. So that’s how this recipe came about. And it isn’t spicy hot at all – I removed all the seeds and ribs from the jalapenos. The only thing you taste is tangy deliciousness!
This recipe yields about 2 cups of sauce and would be perfect for tacos, nachos, as a dip, in a risotto, over pasta, as a sandwich spread – use it on everything! IT’S THAT GOOD!
Ingredients (makes about 2 cups)
4 cups roughly chopped cilantro (including stems)
6 – 7 medium jalapeno peppers (seeds and stems removed)
2 large garlic cloves
1/3 cup pine nuts
1/3 cup pistachio nuts
1/2 cup extra virgin olive oil
1/2 cup lime juice
1 teaspoon salt
Place all ingredients in a food processor and blend until pureed. Any extra can be frozen.