Cilantro and Jalapeno Salsa

Cilantro and Jalapeno Salsa

Image of Nigella's Coriander and Jalapeno Salsa

Ingredients

Makes: approx. 400ml

  • approx. 4 cups cilantro – stalks and all (roughly chopped)
  • approx. 1 cup fresh green jalapeno chillies or other long green chillies (roughly chopped)
  • 3 cloves garlic (peeled and halved)
  • ½ cup vegetable oil
  • finely grated zest and juice of 2 limes
  • 1 – 2 teaspoons kosher salt

Method

  1. With a stick blender blitz the cilantro, jalapenos, garlic, oil, zest and juice of the limes and 1 teaspoon of kosher salt until you have a smooth and creamy, flecked sauce. Taste to see if you want to add any more salt.
  2. If not eating immediately, transfer to a Kilner jar or similar and refrigerate, though make sure you take it out in time to get to room temperature, and give the jar a good shake before serving.