Carolyn's Dish / Condiments and Dressings
Roasted Jalapeno Drizzle Recipe
Servings
1 cups
Ingredients
- 2 2 jalapeno peppers
- 5 cloves garlic
- Large handful parsley leaves
- Large handful of cilantro leaves
- 1 cup olive oil
- ¼ tsp kosher salt or sea salt
- Freshly ground pepper
Instructions
- 1
Grill jalapeno peppers on all sides until charred (it can take 5 minutes per side), remove to a glass bowl and cover the bowl with plastic wrap or a plate. When cool enough to handle, peel and remove core and seeds.
- 2
Place in the food processor or blender.
- 3
To the processor or blender, add garlic, cilantro, and parsley, oil, salt, and pepper. Pulse until chopped NOT PUREED; you should have pieces remaining in the mixture (large and small). Alternatively, you can hand chop everything and add to oil.
- 4
Transfer to jar and use as needed.This can be stored in the fridge for a few weeks.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
Frequently Asked Questions
How do I make Roasted Jalapeno Drizzle?
This Roasted Jalapeno Drizzle recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this roasted jalapeno drizzle recipe make?
This recipe makes 1 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this roasted jalapeno drizzle?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.