If you like chilies and cilantro, you may find yourself using this lively salsa on everything—over pasta, atop pizza, in eggs, on sandwiches, stirred into soups, spread over grilled vegetables, drizzled over couscous or rice, and so forth. If you combine everything but wait to add the lime juice or vinegar until just before using the salsa, you can keep it, refrigerated, for several days. Vary the flavors, if you like, by including other spices, such as ground cumin and paprika.
Yield: Approximately ½ cup
2 cups cilantro leaves and some stems
1 or 2 jalapeño peppers, seeds and veins removed
Grated zest and juice of 2 limes
2 garlic cloves
5 tablespoons olive oil
Additional lime juice or white wine vinegar
Wash and dry the cilantro. Roughly chop the cilantro and jalapeños; then put them in a blender or food processor with the lime zest, juice, and garlic. Blend or process until well chopped, gradually adding the olive oil as you do so. Season with salt and add additional lime juice or vinegar to taste.