Pickled Jalapeño Chimichurri

The pickled jalapeño salad we make at barbacon can be too spicy for many people. I love it, though, and wasn’t willing to reduce the heat level. Instead, my compromise was this sauce, in which the heat is tamed by olive oil and cilantro. It’s addictive, and mild enough for most palates. I serve it over grilled skirt steak, mixed into mayonnaise and slathered on a BLT or club sandwich, or added to a vinaigrette and spooned over seafood.