© Chris Chen
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 1 1/2 cups

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a sprightly, all-purpose sauce that’s vividly flavored with cilantro, chiles, garlic and lime juice. (Seed and de-rib some or all of the chiles for a milder version.) Conlon recommends stirring the sauce into a green chile stew, using it as a marinade for chicken, or sprinkling it on pork or fish tacos. Slideshow: Spicy Recipes

How to Make It

Step

In a blender, combine all of the ingredients and puree until smooth.

Make Ahead

The hot sauce can be refrigerated for up to 2 weeks.

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