1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped 2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 ts Salt
From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books. Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4. Sauce will keep in refrigerator for up to 4 days. Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.