Friday, January 20, 2006

Jalapeno Puree


* 5 fresh jalapeño chiles
* 1/4 cup olive oil
* 1 1/2 T fresh lime juice
* 1 T water
* 1 clove garlic, minced
* 1 cup packed fresh cilantro or Italian parsley

Roast the jalapeños under a broiler or on a grill until the skin is charred. Place in a bag for 5 or 10 minutes then peel off the skins.Stem the jalapeños and puree them with the rest of the ingredients in a food processor or blender. Season with salt to taste. Ahhh.....


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