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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.

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  • Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.

  • Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.

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