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.