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Coriander-jalapeno salsa

Coriander-jalapeno salsa

It's often the bits on the side that make a dish - the condiments, the relishes, the salsas. This gorgeous green number has just the right level of piquancy and comes together in seconds. You'll find a million and one uses for it - use it for dunking an empanada, drizzle it in a taco, dollop it on a bowl of chilli. If you pulse-chop it coarsely so that it still has a chunky texture, you can even fold it through smashed avocado for an instant, cheaty guacamole.


1 bunch coriander, roots removed

2 heaped tbs pickled jalapenos

2 cloves of garlic, peeled

Juice of 1 lime

60ml olive oil

Good pinch of salt



Put everything in a tall, straight-sided container, poke in your stick blender and blitz away. Pulse chop briefly for a chunkier texture or keep on going for a smooth, emulsified sauce. Taste for seasoning - you may want to add more lime juice or salt.

Serve with everything.