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Eduardo Garcia's Jalapeño Schmear

Jalapeño Schmear

byEduardo Garcia
Total 2 hours and 20 minutes (includes chilling time)
Active 20 mins
Makes 1 1/2 cups
  • 2 medium jalapeño peppers
  • 10 garlic cloves, unpeeled (from about 1 head)
  • 3/4 cup chopped fresh cilantro leaves
  • 1 teaspoon sea salt
  • One 8-ounce block cream cheese, at room temperature
    1. Heat a small cast-iron skillet over medium-high heat. Place the jalapeños and garlic in the hot pan and char until deeply browned in places, 5 to 8 minutes. The jalapeños should still be a bit firm.
    2. Remove the stems of the jalapeños. Remove some seeds if you like to adjust the amount of heat desired in the spread. Peel the garlic. Add the jalapeños, garlic, cilantro, and salt to a food processor and process into a fine paste. Add the cream cheese to the processor and pulse until smooth. Refrigerate at least 2 hours before serving.