First things first, take a moment to gather and measure out all your ingredients. They should be fresh and ready to go. Get your cilantro, garlic, lime, and spices in one place.

Next, it’s time to chop our cilantro. You want about a cup of loosely packed leaves. Try using a sharp knife for clean cuts. The goal is to release as much flavor as possible without turning it into a puree.

Now, let’s crush the garlic. You can use a garlic press or chop it finely. The same goes for the jalapeño—slice it and remove the seeds if you prefer a milder taste. Keep the minced pieces small to distribute the flavors evenly.

In a mixing bowl, combine all your prepared ingredients: the chopped cilantro, garlic, jalapeño, lime juice, olive oil, honey or agave, cumin, pepper, and salt.

Using a whisk or a fork, blend everything together until well mixed. You’re looking for a cohesive mixture where all the flavors get to know each other.

I recommend letting the marinade sit for at least fifteen minutes. This time will give the flavors a chance to meld. If you have the luxury of time, letting it hang out for a couple of hours in the fridge wouldn’t hurt at all.