Cilantro Jalapeño Sauce (Chutney)

This condiment is so versatile that it can belong in many cuisines including Indian/Pakistani, Mexican, and American. Its spicy and zesty flavors go well on everything from fajitas and quesadillas, to Pakistani/Indian fried appetizers, and even on pizza and burgers.

Tips and Tricks:

1. Vegetable oil can be substituted with sour cream or yogurt for a more creamy flavor. Feel free to try a combination and adjust based on taste preference.
2. If you want extra heat in the sauce, leave in the jalapeño seeds or add more jalapeños.
3. If you prefer a thicker texture, use a food processer or mini chopper instead of a blender.
4. This sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Cilantro Jalapeño Sauce (Chutney)

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1.5 cups

Ingredients:

• 4-5 jalapeños, stemmed, coarsely chopped, and seeded (leave in for more heat)
• 4 garlic cloves, peeled
• Juice from 1 freshly squeezed lime
• 1 tsp salt, or to taste
• 3/4 cup packed fresh cilantro leaves (with tender stems)
• 1/2 cup neutral vegetable oil (such as canola)

Instructions:

1. Toss all the ingredients except the oil into a blender or food processer and pulse until puréed.
2. With motor running, slowly drizzle in oil until all the ingredients are well incorporated.
3. Serve or refrigerate for up to 5 days.