Cilantro-Jalapeno Adobo Sauce

Cilantro-Jalapeno Adobo Sauce

25 minutes

1 cup

Blackening the chilies and garlic under the broiler gives this sauce a complex charred flavor. The garlic sometimes began to blacken before the chilies blistered, depending on the strength and placement of the broiler element. If this happened, we simply removed the garlic to a bowl while the jalapenos finished. Our sauce packs moderate heat; if you prefer a milder version, replace two of the jalapenos with one large Anaheim or poblano chili.

Cilantro-Jalapeno Adobo Sauce

Get Ready to Cook

1

cup

25 minutes

Ingredients

  • 4

    large jalapeno chilies

  • 6

    large garlic cloves, unpeeled

  • 5

    cups (about 4 ounces) lightly packed cilantro leaves and tender stems

  • 6

    tablespoons extra-virgin olive oil

  • 1

    tablespoon lime juice, plus more as needed

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon sugar

Step 1 of 2

Prepare the jalapenos and garlic

4
large jalapeno chilies
6
large garlic cloves, unpeeled

Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapenos and garlic on a rimmed baking sheet and broil, turning as necessary, until the chilies are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes.

Step 2 of 2

Peel, process and serve

5
cups (about 4 ounces) lightly packed cilantro leaves and tender stems
6
tablespoons extra-virgin olive oil
1
tablespoon lime juice, plus more as needed
¾
teaspoon kosher salt
½
teaspoon sugar

Cover with foil and let sit until cool enough to handle, about 10 minutes. Peel, stem and seed the chilies and peel the garlic, trimming away any scorched bits.


In a food processor, combine the chilies, garlic and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.

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Done!

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