This may not be the most traditional take on ajapsandali, but it is quite good. Remove the seeds from the jalapeno if you want a milder dip, or leave them in for one with a kick.
- 2 cups prepared ajapsandali
- 1 jalapeno, seeded if desired and chopped
- cilantro, roughly chopped
Combine the jalapeno and ajapsandali in a blender or food processor. Process until desired consistency (I made mine pretty smooth and then just stirred a couple of spoons of ajapsandali back in to give it a few chunks).