Roasted Jalapeno Drizzle

I use this oil drizzle on grilled shrimps, whole fish, chicken and steak.

Roasted Jalapeno Drizzle

Servings 1 cups


  • 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


  • 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. 
  • Place in the food processor or blender.
  • 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.
  • Transfer to jar and use as needed.This can be stored in the fridge for a few weeks.