© Chris Chen
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.
