Makes 1/2 cup


  • 5 jalapeños, seeded and coarsely chopped
  • 4 cloves garlic
  • 1 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
  • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. kosher salt
  • Black pepper
  • 1/4 cup olive oil

    In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper and the olive oil and blend until the mixture is the consistency of pesto, adding more olive oil, if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.

    Molly On The Range

    From Molly on the Range (Rodale) by Molly Yeh.

    Next Story