Fresh coriander sauce (Salsa de Cilantro)

• 2 jalapeno peppers
• 2 large bunches fresh coriander, approximately
• 2 large cloves garlic
• 1 cup water
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon finely chopped hot fresh chili pepper, stem removed but with seeds
• 1/2 cup chopped peeled red tomato
• Salt to taste if desired

1. Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes.
2. Dampen a cloth and wrap the peppers in it to cool.
3. Remove peppers and peel.
4. Discard stems, veins and seeds.
5. Cut peppers into fine shreds.
6. Meanwhile, pick the leaves from the sprigs of coriander.
7. There should be about 1 1/2 cups of leaves, loosely packed.
8. In the container of a food processor blend the coriander leaves, garlic cloves and water.
9. Blend thoroughly.
10. Heat butter and oil in a heavy skillet.
11. Add onion.
12. Cook, stirring, until wilted.
13. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
14. Add the coriander mixture.
15. Add salt to taste and bring to a boil.
16. Remove from the heat.

peppers, fresh coriander, garlic, water, butter, olive oil, onion, chili pepper, peeled red tomato, salt

Taken from cooking.nytimes.com/recipes/6345 (may not work)