Roast the jalapenos under the grill on a baking tray for 5-7 minutes per side until the skin is charred.
Place the garlic in a dry frying pan over medium heat, cook until browned in spots and soft, cool and peel.
De-stem the chillies and place them in a jug suitable for a stick blender.
Add the peeled garlic and salt, blend until smooth, slowly add the oil so as to make an emulsion, when it is thick add the chopped coriander and pulse, so you get small flecks, then stir in the lime juice and cider vinegar, taste, it should be somewhat salty and tart, adjust if necessary. Scrape into a small bowl.
Cool Chile Updates
Important information for web customers in the UK (please read before placing your order.
We try our best to ship your parcel within 2-3 working days of receipt of your order.
We ship Monday - Friday up to 15:00, any order received after this time will be carried over to the next working day.
We produce fresh made to order tortillas Sunday - Thursday, therefore if you would like tortillas for the weekend, please ensure your order is in by Friday 15:30 (orders for tortillas by case and larger amounts by 08:00 Thursday).
Orders and deliveries will only be processed on working postal days, so please take this into consideration when ordering during a holiday period. If you need your parcel by a certain day, please email email@example.com or phone us 0208 969 5640 to discuss it and we’ll do our best to accommodate you.