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  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July 2007


  • 1 to 2 jalapeños
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 3 garlic cloves
  • 2 teaspoons sweet paprika
  • 1 teaspoon coarse salt
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • Freshly ground pepper, to taste


  1. Place jalapenos directly over the flame of a gas-stove burner on high heat or on a grill. Roast jalapenos, turning with tongs, until blistered.

  2. Mash together herbs, garlic, paprika, and salt with a mortar and pestle or in a food processor. Heat oil over medium-low heat. Stir in herb mixture, jalapenos, vinegar, and pepper. Cook until just heated through.

Cook's Note

Sauce can be stored in an airtight container for up to 1 week.

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