Servings 2cups of salsa (more or less depending on how much oil is used and size of hot peppers)
Author Layla Pujol
Ingredients
4-5jalapeñosseeded, deveined and cut in large chunks
1medium sized bunch of cilantrowhich is about a little over 1 cup of packed cilantro leaves
2garlic cloves
Juice of 2 limes
½ to ¾cupof olive oil or avocado oil (for a more neutral taste)adjust based on how thick you want the salsa
Salt to taste
Instructions
Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Make sure the sauce is blended well enough so that the olive oil is well mixed into the salsa.
Use immediately or refrigerate until ready to use. The salsa is best if used the same day it’s prepared.
Video
Notes
You can blend the ingredients in a mini food processor or in a blender; the consistency does come out smoother in a blender. However, sometimes it’s just easier to make it in the food processor. Regardless of which appliance you use it’s important to make sure that even after the all ingredients are crushed and blended, you still need to blend a little bit more to make sure that the olive oil is completely incorporated into the sauce.