Skin and seed the peppers. Finely chop the flesh of the peppers. Cut jarred peppers in half, remove seeds and finely chop flesh.
Clean the spring onions, remove the peel from the garlic cloves, rinse and dry the coriander greens. Finely chop the scallions, garlic, cilantro leaves and 1 jalapeno chile, fresh or possibly from a jar as well. Stir all ingredients with the juice of 1 lime and season the sauce with 1 pinch of salt.
Serve with: rice dishes, bread -as a spread-, meat -grilled and fried-, nachos.
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