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Spices/Sauces/Rubs | |
| 8 jalapenos, stems removed Canola Oil for brushing Kosher salt and freshly ground black pepper 1 cup fresh parsley leaves 1/2 cup fresh cilantro leaves 1/4 cup grated Parmesan 2 tablespoons pine nuts 1/4 to 1/3 cup olive oil | |
| Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on. Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. | |
| For a fantastic dip, stir in with some gteek yogurt and allow flavors to meld. | |
Unrated | |
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