This year's jalapeno crop, which could also be aptly named this year's jalapeno, came in fits and starts just like this year's summer sun in Portland. But when I got one or two, I put them to good use. These two got roasted on the grill along with some tomatoes (not mine since mine just arrived yesterday), Walla Walla onions, red peppers and garlic. When everything was good and charred, it went in the blender with lime juice, cilantro and more salt and pepper. Done. A very saucy sauce.