- 4 large jalapeño chilies
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal. Let stand 10 minutes. Peel, seed and finely chop chilies. Place chilies in small bowl. Mix in oil and cilantro. (Can be made 6 hours ahead. Cover and let stand at room temperature.) Mix lime juice into salsa. Season with salt and pepper.