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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe originally accompanied Beer-Marinated Flank Steak with Aji and Guacamole. Ingredients:
1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) |
1/2 cup coarsely chopped green onions (about 2 large) |
1/3 cup coarsely chopped sweet onion (such as maui or vidalia) |
1/4 cup coarsely chopped fresh cilantro |
2 tablespoons (or more) red wine vinegar or fresh lime juice |
3/4 teaspoon coarse kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
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