When Chilies Attack: Jalapeno-Cilantro Salsa

• 3 -4 fresh green jalapeno chiles
• 12 cup extra virgin olive oil
• 14 cup fresh cilantro, minced finely
• 2 tablespoons fresh lime juice
• salt
• pepper

1. Roast the jalapenos either by charring the chilies over an open flame or broiling them until blackened on all sides.
2. Place chilies in a paper bag and seal.
3. Let sweat for 15 minutes.
4. Peel, seed (and devein if desired) the chilies; mince finely.
5. In a small, non-reacitive bowl combine the chilies with the olive oil and fresh cilantro.
6. Stir in the lime juice.
7. Season with salt and pepper.
8. Cover salsa and let stand at room temperature.
9. Can be prepared up to 6 hours in advance.
10. Use sparingly.
11. The United States' Government has declared this salsa a weapon of mass destruction.

chiles, extra virgin olive oil, fresh cilantro, lime juice, salt, pepper

Taken from www.food.com/recipe/when-chilies-attack-jalapeno-cilantro-salsa-141471 (may not work)