Coriander and Jalapeno Salsa
by Nigella. Featured in AT MY TABLEIntroduction
Known simply as Green Sauce, this is a constant in my house: I just wouldn't be allowed not to have it in the fridge at all times. It can be eaten either as a condiment — and once you get the taste for it, you'll find yourself dolloping it alongside pretty much everything you eat — or a dip, specifically good with blue corn or unsalted tortilla chips. And don't be lulled by the cool greenness: this is — desirably — fierce and fiery. Even though I wouldn't — it's the unrelenting heat I love — you could, of course, de-seed the jalapenos.
For US cup measures, use the toggle at the top of the ingredients list.
Known simply as Green Sauce, this is a constant in my house: I just wouldn't be allowed not to have it in the fridge at all times. It can be eaten either as a condiment — and once you get the taste for it, you'll find yourself dolloping it alongside pretty much everything you eat — or a dip, specifically good with blue corn or unsalted tortilla chips. And don't be lulled by the cool greenness: this is — desirably — fierce and fiery. Even though I wouldn't — it's the unrelenting heat I love — you could, of course, de-seed the jalapenos.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Makes: approx. 400ml
- approx. 100 grams fresh coriander - stalks and all (roughly chopped)
- 100 grams fresh green jalapeno chillies or other long green chillies (roughly chopped)
- 3 cloves garlic (peeled and halved)
- 125 millilitres vegetable oil
- finely grated zest and juice of 2 limes
- 1 - 2 teaspoons Maldon sea salt flakes
- approx. 4 cups cilantro - stalks and all (roughly chopped)
- approx. 1 cup fresh green jalapeno chillies or other long green chillies (roughly chopped)
- 3 cloves garlic (peeled and halved)
- ½ cup vegetable oil
- finely grated zest and juice of 2 limes
- 1 - 2 teaspoons kosher salt
Method
- With a stick blender blitz the fresh coriander, jalapenos, garlic, oil, zest and juice of the limes and 1 teaspoon of sea salt flakes until you have a smooth and creamy, flecked sauce. Taste to see if you want to add any more salt.
- If not eating immediately, transfer to a Kilner jar or similar and refrigerate, though make sure you take it out in time to get to room temperature, and give the jar a good shake before serving.
- With a stick blender blitz the cilantro, jalapenos, garlic, oil, zest and juice of the limes and 1 teaspoon of sea salt flakes until you have a smooth and creamy, flecked sauce. Taste to see if you want to add any more salt.
- If not eating immediately, transfer to a Kilner jar or similar and refrigerate, though make sure you take it out in time to get to room temperature, and give the jar a good shake before serving.
Additional Information
MAKE AHEAD / STORE:
Refrigerate in an airtight container for up to 5 days.
MAKE AHEAD / STORE:
Refrigerate in an airtight container for up to 5 days.
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What 2 Others have said
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Posted by Monterey123 on 26th April 2022
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Posted by SarahG64 on 29th January 2021
Show more commentsI love this and plan on making it all the time! Used super fresh cilantro from farmers market and my limes. Only problem was my stick blender did nothing, even after a fine dice. Blender worked great with a little more olive oil.
This salsa is just amazing! If I don’t have any jalapeños, I use small Indian green chillies and it’s still incredible. It’s a great all rounder and will enhance any meal.