Criolla Sauce

• 4 medium jalapeño peppers, seeded, deveined, and cut into ¼-inch (.5-cm) dice
• 1 teaspoon kosher salt
• 5

In a blender or food processor, purée the jalapeños with 2 tablespoons water. Pour the mixture into a small bowl, making sure to scrape out all of the purée with a spatula. Stir in the remaining ingredients.

This will keep tightly covered in the refrigerator for 2 weeks.