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A sauce for all seasons
Milk Street Bowtie Cilantro-Jalapeño Adobo Sauce

Cilantro-Jalapeño Adobo Sauce

20 minutes

Free

Blackening the chilies and garlic under the broiler gives this sauce a complex charred flavor. The garlic sometimes began to blacken before the chilies blistered, depending on the strength and placement of the broiler element. If this happened, we simply removed the garlic to a bowl while the jalapeños finished. Our sauce packs moderate heat; if you prefer a milder version, replace two of the jalapeños with one large Anaheim or poblano chili.

4 large jalapeño chilies
6 large garlic cloves, unpeeled
5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
6 tablespoons extra-virgin olive oil
1 tablespoon lime juice, plus more as needed
¾ teaspoon kosher salt
½ teaspoon sugar
Ingredients
  • 4

    large jalapeño chilies

  • 6

    large garlic cloves, unpeeled

  • 5

    cups (about 4 ounces) lightly packed cilantro leaves and tender stems

  • 6

    tablespoons extra-virgin olive oil

  • 1

    tablespoon lime juice, plus more as needed

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon sugar

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Cilantro-Jalapeño Adobo Sauce

Get Ready to Cook

1

cup

20 minutes

Tip

Don’t forget to wash your herbs. Cilantro can be quite sandy. A salad spinner is the easiest way to wash and dry it.

Ingredients
  • 4

    large jalapeño chilies

  • 6

    large garlic cloves, unpeeled

  • 5

    cups (about 4 ounces) lightly packed cilantro leaves and tender stems

  • 6

    tablespoons extra-virgin olive oil

  • 1

    tablespoon lime juice, plus more as needed

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon sugar

Step 1 of 2

Prepare the jalapeños and garlic

4
large jalapeño chilies
6
large garlic cloves, unpeeled

Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapeños and garlic on a rimmed baking sheet and broil, turning as necessary, until the chilies are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes.

Step 2 of 2

Peel, process and serve

5
cups (about 4 ounces) lightly packed cilantro leaves and tender stems
6
tablespoons extra-virgin olive oil
1
tablespoon lime juice, plus more as needed
¾
teaspoon kosher salt
½
teaspoon sugar

Cover with foil and let sit until cool enough to handle, about 10 minutes. Peel, stem and seed the chilies and peel the garlic, trimming away any scorched bits.


In a food processor, combine the chilies, garlic and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.

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Done!

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