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Coriander and Jalapeno Salsa

by . Featured in AT MY TABLE
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Introduction

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.

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.

Image of Nigella's Coriander and Jalapeno Salsa
Photo by Jonathan Lovekin

Ingredients

Makes: approx. 400ml

Metric Cups
  • 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 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

  1. 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.
  2. 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.
  1. With a stick blender blitz the cilantro, jalapenos, garlic, oil, zest and juice of the limes and 1 teaspoon of kosher salt until you have a smooth and creamy, flecked sauce. Taste to see if you want to add any more salt.
  2. 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.

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