Tuesday, July 29, 2014

the sauce (spicy cilantro sauce for everything)

  • A few weeks ago my sister-in-law and I sat on the basement floor among piles of laundry and flipped through recipes.  It was a rare moment, our kids in camp together, when our our daily overlapped.  We both pulled out Sunset magazine's Chicken Steamed Over Ginger-Garlic Rice.  The rice was great (recommend).  Steamed chicken left a little something to be desired, would grill it next time, but what was amazing was the sauce.  I used only one green jalapeno (no red) and seeded it almost completely.  I've made the sauce for steak, too, and it would be great on grilled chicken,kabobs, fish.  

  •      Sunset, July 2014 (photo from Sunset)
  • ~2 in. piece ginger, peeled and thickly sliced
  • 1 garlic clove
  • green onions, chopped
  • 1 cup loosely packed cilantro leaves and tender stems
  • tbsp. lime juice
  • green jalapeño chile, sliced and stemmed
  • (1 red jalapeño chile, sliced and stemmed)
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil

  • Purée all ingredients plus 2 tbsp. water in a blender. 
  • Transfer to a bowl and serve with most everything.

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