The most recent issue of Christopher Kimball's new enterprise, Milk Street, contained an easy recipe for a cilantro-jalapeno sauce that is useful in all kinds of ways. The article is entitled "A Sauce for All Seasons" and ,indeed, it is. I love its flavors.
Cilantro-Jalapeno Adobo Sauce
CILANTRO-JALAPENO ADOBO SAUCE
- 4 large jalapeno chiles
- 6 large garlic cloves, unpeeled
- 5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
- 6 TBS extra-virgin olive oil
- 1 TBS lime juice, plus more as needed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapenos and garlic on a rimmed baking sheet and broil, turning as necessary until the chiles are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes. Cover with foil and let sit until cool enough to handle, about 10 minutes. Peel, stem and seed the chiles and peel the garlic, trimming away any scorched bits.
In a food processor combine the chiles, garlic and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.
Matthew Card, the developer of this recipe, suggests all kinds of uses for this sauce including stirring it into rice and beans; using it in a vinaigrette or as a dipping sauce for meat or thinned with olive oil as a sauce for fish. I think its uses are only as limited as yours and my imagination.
Not that you asked, but I enjoy Milk Street. It's articles and recipes are varied, interesting and wide-ranging. Because the recipes have been tested to the nth degree, you know that they work. (Christopher Kimball is rightly known for his meticulous approach to cooking and it pays off in recipes that are clearly explained and accurate.)