- 2 jalapeños
- 1 unpeeled garlic clove
- 1 bunch cilantro, stems discarded
- 1/4 cup water
- 1 tablespoon fresh lime juice
- Heat a cast-iron skillet. Add the jalapeños and garlic and roast over high heat until lightly charred, about 5 minutes. Let cool slightly, then peel the jalapeños and discard the stems, cores and seeds. Peel the garlic.
- In a blender, combine the jalapeños, garlic, cilantro, water and lime juice and puree. Season with salt.
Grilled or broiled skirt steak or chicken, grilled or seared pork chops, nachos or quesadillas.