The other day I was excited to see Nigella was back on Blue Sky, giving it another go. And then I saw this recipe! A simple salsa but omg it’s good. And once I saw “roughly chop the cilantro stalks and all” I was in (for me picking cilatro leaves is right up there with peeling garlic). Anyhow, the amount of fresh cilantro in the original recipe (100 grams) was more than I had and so, as usual, I improvised a bit. I also didn’t have any fresh jalapeños so used a few slices of pickled ones. Trust me, once you try this you’re always going to want some on hand. Check out the link here for the original recipe and also for tips on storage, usage, etc…

Nigella’s Cilantro & Jalapeño Salsa

Ingredients and instructions below…

• 60 grams fresh cilantro – stalks and all (roughly chopped)
• 6-8 slices of pickled jalapeños
• 1-2 cloves garlic (peeled and halved)
• 65 ml olive oil
• juice of 1 – 1 1/2 limes
• 1 teaspoon Maldon sea salt flakes

Roughly chop the cilantro. Put the lime juice, olive oil, salt, jalapeños and garlic in the blender recipient of your choice. Then add the cilantro. I used the small blender recipient for my stick, so this meant I had to stuff in the cilantro a bit at a time. Whizz it up until you have a nice smooth sauce, adding more salt or lime juice if you like. Store in the fridge but serve at room temperature.