This will keep tightly covered in the refrigerator for 2 weeks
- 4 medium jalapeno peppers, seeded, deveined, and cut into 1/4-inch cice.
- 1 tsp. Kosher salt
- 5 Tbls. fresh lime juice
- 1 Tbls. canola oil
- 1 small white onion, very finely chopped
- 1 Tbls. chopped fresh cilantro
In a blender or food processor, puree the jalapenos with 2 Tbls. water. Pour the mixture into a small bowl, making sure to scrape out all the puree with a spatula. Stir in the remaining ingredients.
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Source: Soup A Way of Life
Submitted By: Eileen Werth