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.
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
- juice of 1 - 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
- juice of 1 - 2 limes
- 1 - 2 teaspoons kosher salt
Method
- With a stick blender blitz the fresh coriander, jalapenos, garlic, oil and juice of 1 lime 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 lime juice and 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 and juice of 1 lime 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 lime juice and 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 3 Others have said
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Posted by Braden01 on 15th March 2024
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Posted by Monterey123 on 26th April 2022
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Posted by SarahG64 on 29th January 2021
Show more commentsA beautiful versatile jar of zinginess to have in your fridge. We have it as a dip with pitta, on the side with curries and delicious as a sauce with poached eggs, fish or chicken. I’ve also mixed with tahini and Greek yoghurt to go with Middle Eastern dishes.
I 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.