Fresh coriander sauce (Salsa de Cilantro)

1. 1

   Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes.

2. 2

   Dampen a cloth and wrap the peppers in it to cool.

3. 3

   Remove peppers and peel.

4. 4

   Discard stems, veins and seeds.

5. 5

   Cut peppers into fine shreds.

6. 6

   Meanwhile, pick the leaves from the sprigs of coriander.

7. 7

   There should be about 1 1/2 cups of leaves, loosely packed.

8. 8

   In the container of a food processor blend the coriander leaves, garlic cloves and water.

9. 9

   Blend thoroughly.

10. 10

    Heat butter and oil in a heavy skillet.

11. 11

    Add onion.

12. 12

    Cook, stirring, until wilted.

13. 13

    Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.

14. 14

    Add the coriander mixture.

15. 15

    Add salt to taste and bring to a boil.

16. 16

    Remove from the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.