Grab some fresh Jalapenos, roast them to perfection and make it rain! This spread goes great on just about anything. It is also simply delicious on a big, fat spoon. Vamanos!
6-8 Fresh Jalapenos
4 Cloves Fresh Garlic
1/2 Red Onion
Sea Salt & Pepper
Fresh squeezed Lime
Begin by prepping your Jalapeno Peppers. Wearing rubber gloves is a great idea. Chop stems, slice lengthwise and remove white ribs and seeds. Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).
Preheat oven to 425 degrees F. Drizzle with a little canola oil, sea salt and black pepper. Toss to coat and roast for about 15-20 minutes or until skins blister slightly. Turn off oven and remove roasting pan from oven.
When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes. Turn on machine and drizzle in more canola oil until desired consistency is achieved. Serve immediately or refrigerate unused portion for up to 5 days.