Jan Newberry
February 1999

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Recipe Summary test

Yield:
MAKES ABOUT 1/2 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a blender, combine the jalapeños, garlic, cilantro, water and lime juice and puree. Season with salt.

Serve With

Grilled or broiled skirt steak or chicken, grilled or seared pork chops, nachos or quesadillas.

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