15
Mar
Try this on roasted vegees, rice or omelets. It’s REALLY good!
modified from Deborah Madison’s recipe in Vegetarian Cooking for Everyone
1 jalapeno chile, seeded
1 large bunch cilantro, stems removed
1-2 garlic cloves
1/2 c. olive oil
1/4 c. water
juice of 1 lime
1/t. ground cumin
sea salt to taste
Coarsely crop the chile, cilantro and garlic, puree with 1/4 c. water and oil. Add lime juice and cumin. Salt to taste.
