Commentary:
This has got to be one of my all-time favorite recipes. I think it's spectacular. It's actually a copycat recipe. In March I was in San Diego and visited a middle eastern place called The Kabob Shop. They had a jalapeño cilantro sauce that was amazing. I was ordering their chicken kabobs and smothering them with this sauce. Their other sauces were also excellent. I asked an employee what the ingredients were and he said, "jalapeños, cilantro, and olive oil." The next time I went there, I asked another employee, and she said,"We get fired if we give away any of our recipes." Well, I knew there had to be more than 3 ingredients. I took several tubs of it back to Denver so I could try to recreate it.

So I just spent a couple hours recreating this sauce - comparing theirs with mine and making adjustments - and I'm delighted with the result. It's very close, and I like mine at least as much as theirs. I'll be making this over and over.

I would generally serve this on meats and vegetables. When I finished up the chicken, I stirred more of this sauce into the rice and just ate that. Wonderful! You could serve this as a dip with chips or veggies, but it's pretty tangy - I'd lean toward using it on meat, maybe fish, and burgers. This also keeps well, at least a few weeks.