Salsa Verde de Jalapeño (Mexican Cilantro and Jalapeño Salsa with Onions)

Intensely flavoured and hot the peppery flavour of the jalapeños is front and center. Unlike most salsas where the chile peppers are added to a base of tomatoes or tomatillos, jalapeño peppers are the base of this salsa which gives it its distinct taste and extra heat.

9 large jalapeño peppers
½ large white onion
3 cloves garlic
12 sprigs cilantro
2 limes, freshly juiced
1 tsp. sea salt
2 Tbsp. cooking oil

Heat a dry pan to medium hot and add the jalapeños, onion, and garlic. Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.

Cut the stems off of the jalapeños and place them in your blender. Remove the garlic cloves from their husks and add to your blender. Add the onion and cilantro, ¼ cup of water, lime juice, and 1 tsp. salt. Blend for 30 seconds.

Heat 2 Tbsp. of cooking oil to medium hot in the same pan that you roasted the jalapeños. Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.

After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavour.

After 15 minutes, take and adjust the sea salt if needed.

Makes 2 cups.

Cook's Notes: You can also oven roast the jalapeños. Place them on a baking sheet lined with aluminum foil and then cook them for approximately 30 minutes turning once.