Step 1: Ingredients
- 1 large clove or 2 small cloves of garlic
- 2 jalapenos
- 1 lemon
- 1/4 onion
Step 2: Jalapenos, Roasted Please!
Roast them until the skin is blackened and the chiles are still a little firm to the touch. The popping and dancing the jalapeños do while roasting is normal, enjoy the show.
Step 3: Chop, Dice, Mince
Mince your garlic.
Next, chop your cilantro. I like to bunch it up and try to roll it. Then I take my knife and run it through, over and over so we don't get huge cilantro leaves.
Cut a 1/4 off of your onion. Cut the rings in half and kind of stack them on top of each other. Cut into a fine mince. We're going for teeny pieces of onion. You can make them as big or small as you like, I just prefer a mince.
Now that your jalapeños have cooled down, rub the skin off gently with your thumb. Not all of it has to come off, just whatever will rub away. I made this for a friend so I de-veined and de-seeded the jalapeño, it's completely optional. Cut the jalapeño into strips, stack on top of each other, and run your knife through.
Step 4: Lemon & Spices
Shake and taste. I never really measure how much spice I use in a lot of the cooking I do. Shake some cumin and salt into the bowl, give it a good stir and taste. Start with a little and add accordingly.
Eat this with everything....well not everything.