Adapted from Christopher Kimball’s Milk Street Kitchen
4 large jalapeno chilies
6 large garlic cloves, unpeeled or use your green garlic from your box
3 cups lightly packed cilantro leaves and tender stems
2 cups parsley leaves and stems (or you can go all cilantro, up to you)
6 tablespoons extra-virgin olive oil
Juice of 1 to 2 limes
1 teaspoon kosher salt
½ teaspoon sugar
Heat your oven to 400.
Toss jalapeno’s in a little olive oil and roast until they blister and get some color on them. Remove from the oven and let cool until you can handle them. Deseed and destem them.
Whack everything into a food processor or blender and blitz until you get a pretty smooth puree. Scrape down the sides as necessary. Taste and adjust for salt and lime (don’t be shy, this is a super flavorful sauce and should have a strong point of view).
This sauce will hold in a jar or other container for about a week in the fridge. Put it on everything.
And not for nothing: 177 Milk Street is Christopher Kimball’s new project. After leaving America’s Test Kitchen, Mr. Kimball has established a new project with a wider world view but with the same stringent expectations for quality and consistency. Debut issues are out now, and I strongly recommend picking them up when you see them.