Jalapeño Salsa


  • 3 oz roasted jalapeños chiles, stemmed and finely chopped
  • 1 ¼ tsp salt
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 pound roasted ripe tomatoes


Grind the chiles, salt and coriander into a fine paste. Add the tomatoes and grind again until the mixture is coarsely puréed.Season to taste with salt then set aside.

Serve in a sauce boat at room temperature.

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