We've made this several times and it's always a hit. I cut way back on the jalapeño but that's just a personal preference. We've made it with parsley for folks who don't like cilantro and we've also added leftover corn from the cob. It's a great, versatile recipe,
spicy and simple
July 02, 2015
very simple and easy, just a bit spicy even when the jalapeno is seeded, perfect pairing with the brisket tacos, might be too spicy for everyone
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