People seem to be interested in this, so here’s how to make it.
- Take one bundle of cilantro and cut off the stemmiest parts. Chop coarsely into smaller bundles.
- Juice four limes.
- Peel a fat chunk of ginger about one inch long and chop coarsely. Enough to fill the palm of one’s hand.
- Take one or two jalapeños (depending on intensity) and cut off the stems.
- Throw all this in a blender and puree. See if you need that second jalapeño. Add about a tablespoon of oil and salt to taste. Run the blender for a few more seconds.
This is especially good on fish or shrimp, but will work on just about anything. We typically pan-fry some kind of white fish, pour the sauce over it when it’s about halfway done, let it cook in the sauce for a while, and serve over rice.