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Fiery Jalapeno Sauce

Serve with grilled flank steak, nachos or quesadillas.

2 jalapenos
1 unpeeled garlic clove
1 bunch cilantro, stems discarded
1/4 cup water
1 tablespoon fresh lime juice

Heat a cast-iron skillet. Add the jalapenos and garlic and roast over high heat until lightly charred, about 5 minutes.

Let cool, then peel peppers, discarding the stems, cores and seeds. Peel the garlic. In a blender, combine jalapenos, garlic, cilantro, water and lime juice and puree. Season with salt.

Food & Wine magazine

Thursday, May 13, 1999

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