Fresh Jalapeño Hot Sauce

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
  • Total Time:
  • Servings: 1 1/2 cups

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  • 6 ounces jalapeño chiles (6 medium), stemmed and thinly sliced
  • 4 cilantro sprigs, chopped
  • 2 scallions, chopped
  • 2 garlic cloves, crushed
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt

How to make this recipe

  1. 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.

Contributed By Photo © Chris Chen Published August 2014

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