- 3/4 cup extra-virgin olive oil
- 10 jalapeños, thinly sliced crosswise
- 10 garlic cloves, thinly sliced
- 3/4 cup cilantro leaves, coarsely chopped
In a cast-iron skillet, heat the olive oil. Stir in all of the remaining ingredients and cook over high heat until the jalapeños and garlic begin to brown, about 2 minutes. Transfer to a bowl and serve.