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SeasonedChef: "I’ve made this several times and it’s great! I us…" Read More
8Ingredients
10Minutes
1510Calories
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Ingredients
US|METRIC
1 SERVINGS
- 4 cloves garlic (roughly chopped)
- 2 fresh cilantro (packed cups, about 2 bunches, mostly leaves but skinny stems are ok)
- 4 jalapeños (medium, seeds removed but reserved)
- 1 tsp. fine sea salt
- 1 tsp. ground cardamom
- 3/4 tsp. ground cumin
- 1/2 tsp. red pepper flakes (more to taste)
- 3/4 cup extra virgin olive oil
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NutritionView More
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1510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1510Calories from Fat1480 |
| % DAILY VALUE |
| Total Fat164g252% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium2380mg99% |
| Potassium420mg12% |
| Protein3g |
| Calories from Fat1480 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
SeasonedChef 2 years ago
I’ve made this several times and it’s great! I use only two jalapeño peppers and no seeds. I highly recommend this recipe. It’s great on toast, roast potatoes, eggs, steaks.
Joyce 5 years ago
This sauce is SO good!! Just remember to wear disposable gloves when slicing the jalapeños... My fingers were burning after I finished chopping them up. Using quality Greek olive oil is a must if you want to bring out the flavours. I added extra garlic because I like the zing. The sauce keeps well in the fridge for about 2.5 weeks. I use it on poached salmon, fried eggs, salads, in savoury sandwiches with avocados...