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.

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