My F&W
quick save (...)

Jalapeño-Garlic Sauce

  • SERVINGS: MAKES ABOUT FOUR 4-OUNCE JARS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This sauce is great with steak, but it can also be used as a topping for nachos, tacos, quesadillas and burritos. Alternatively, rub it under chicken breast skin before roasting.

  1. Vegetable oil, for brushing
  2. 20 garlic cloves, unpeeled
  3. 12 medium jalapeños
  4. 1/2 cup extra-virgin olive oil
  5. 1/4 cup plus 2 tablespoons fresh lime juice
  6. 2 cups chopped cilantro leaves
  7. Pinch of sugar
  8. Salt
  1. Brush two 9- or 10-inch cast-iron skillets with oil. Add half of the garlic and jalapeños to each. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Transfer to a plate to cool. Peel the jalapeños and discard the stems, seeds and cores. Peel the garlic cloves.
  2. Transfer the jalapeños and garlic to a blender and add the olive oil, lime juice and cilantro. Blend until smooth. Scrape the sauce into a bowl, stir in the sugar and season with salt. Transfer the sauce to jars and refrigerate.
Make Ahead The sauce can be refrigerated for 1 month.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.