About this Recipe
By roasting the jalapeños directly in the charcoal, makes them sweeter with a lovely hint of smoke. This sauce recipe is perfect for adding a summer heat and colour to your barbecued meat. Well worth a try!
4 jalapeño peppers
1 spring onion
3 cloves of garlic
Juice of 2 limes
1/2 cup rough chopped coriander
6 tbsp olive oil
Salt and pepper to season
Roast the jalapenos over the the flames till they are completely black, put aside and allow to cool.
Once cooled using your hands to brush off the blackened outer layer. Keep some blackened jalapeños as it adds both texture and flavour.
De-seed the jalapenos and chop roughly.
Finely chop the garlic and spring onion and add it to the oil with the coriander, chopped jalapenos and the juice of the 2 limes. Season with salt and pepper.
This salsa can be used straight away however I find if left to rest for a couple of hours, or even ideally overnight, the flavour is more intense and adds real punch to any dish