Roasted Jalapeno Cilantro Pesto

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Roasted Jalapeno Cilantro Pesto Black Rice Recipe:

Approx. 1 1/4 Cups

5 – 8 Jalapeno
3 Cups Cilantro Leaves
1 Cup Manchego Cheese
1 Cup Raw Walnuts
1/2 Cup Extra Virgin Olive Oil
1 – 2 Cloves Garlic
2 Tablespoons Fresh Lime Juice
1 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt – or to taste

Instructions:

Wash the peppers then line them in the center of a baking sheet.

Turn the oven to broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.

Flip over and broil 3 – 4 minutes until they are well charred.

Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.

Measure and combine everything in a food processor or blender and puree.

From cali-zona.com