Serve with grilled flank steak, nachos or quesadillas.

2		jalapenos
1	unpeeled clove	garlic
1	bunch	cilantro, stems discarded
1/4	cup	water
1	tablespoon	fresh lime juice
		Salt

• Heat a cast-iron skillet. Add the jalapenos and garlic and roast over high heat until lightly charred, about 5 minutes.
• Let cool, then peel peppers, discarding the stems, cores and seeds. Peel the garlic.
• In a blender, combine jalapenos, garlic, cilantro, water and lime juice and puree. Season with salt.