© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
![]() |
| |
Recipe from: Cluich
Servings: 11/4 cups
This is delicious with any type of meat, poultry, or fish, or even just schmeared on flatbread.
10 jalapeños, seeded
5 garlic cloves, crushed
1 bunch flat leaf parsley
1 bunch cilantro
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon cayenne pepper
⅓ cup olive oil
salt and pepper, to taste
Run the jalapeños and the garlic through a blender or food processor until smooth. Add the herbs, spices and enough water to blend into a smooth paste. Add the olive oil, season to taste, and pulse for one more minute. Transfer to a bowl, cover, and refrigerate until ready to use (will keep up to three months).