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
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 It
In a blender, combine all of the ingredients and puree until smooth.
The hot sauce can be refrigerated for up to 2 weeks.
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