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large jalapeño chilies
large garlic cloves, unpeeled
cups (about 4 ounces) lightly packed cilantro leaves and tender stems
tablespoons extra-virgin olive oil
tablespoon lime juice, plus more as needed
teaspoon kosher salt
Milk Street Recipes
01Heat 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.See Demo
02Cover 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.See Demo
This was delicious, and surprisingly not that spicy. I left out the garlic.
Thank you for this delicious recipe. Quickie question - I have a tonne of Italian and Curly Parsley and wondered if I could substitute this for the cilantro to change-up the recipe a bit and use my excess herbs? Thank you for your response in advance. I looked on Milk Street site for a chimichurri or other parsley sauce, but couldn't find one. Thanks again. Marilyn
Oops. Marilyn again. I just saw the Spicy Herb Oil recipe, so I will also make that one. Thank you!