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.
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