One of my favorite things to experiment with in the kitchen is sauces and condiments. The right sauce can totally change the flavor of a dish - making an otherwise-bland plate of food into something great.
This cheap recipe is an adaption of a sauce I had in Chile. There, they serve it with French bread before meals, and as a condiment for grilled steak, chicken, or seafood. It’s similar to Argentine chimichurri sauce, but less spicy.
I prefer this sauce (and everything, really!) with a little more spice, so I used two whole jalapeño peppers with seeds. Feel free to use less (or none at all) if you prefer a milder sauce.
Think of this as a hot sauce and use it like you would use green Tobasco sauce. Here are some specific ideas:
- As an accompaniment for grilled meats or seafood
- Served as a dip with French bread
- On fried potatoes (see previous post)
- On fried eggs
- Drizzled on chicken tacos, fajitas, quesadillas, and other Mexican dishes
- As a dip for tortilla chips
- Mixed with mayonnaise and used as a dip for chips or french fries, fried vegetables, or as a sandwich spread
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Spicy Chilean Pebre Recipe
For a knock-your-socks-off, extra-spicy sauce, use two jalapeños with seeds. If you're not fond of spicy foods, use half of a jalapeño or less, or substitute green pepper.
1 cup tightly packed cilantro leaves
1 to 2 jalapeños (see note above)
3 cloves of garlic, crushed
Juice from one lime
1 tablespoon white vinegar
Pinch of sea salt
1 tablespoon olive oil
Place all ingredients except for olive oil in a blender or food processor. Pulse until smooth. Stream in olive oil.
Serve chilled (see serving suggestions above).