Ingredients
- 2 jalapeno peppers
- 2 large bunches fresh coriander, approximately
- 2 large cloves garlic
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup finely chopped onion
- 1 tablespoon finely chopped hot fresh chili pepper, stem removed but with seeds
- ½ cup chopped peeled red tomato
- Salt to taste if desired
- Nutritional Information
Nutritional analysis per serving (12 servings)
43 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 5 milligrams cholesterol; 5 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/2 cups
Preparation
- Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
- Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
- Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
- In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
- Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
- Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.
20 minutes
Dining and Cooking