Recipes Fresh Jalapeño Hot Sauce 1 Review 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. By Abraham Conlon Abraham Conlon Abraham Conlon is a James Beard Award-winning chef and co-author of The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (2016). He is the chef and co-owner of NoodleBird at Fat Rice and Fat Rice Productions in Chicago.Experience: Abraham began cooking professionally at age 15, learning classic French techniques under the tutelage of renowned chefs Frédy Girardet and Gray Kunz before attending culinary school. He learned fusion techniques from acclaimed chef Norman Van Akens in Florida before venturing down to the Dominican Republic to head up Chez Asian Bistro. There he blended traditional Southeast Asian styles with local ingredients. As head chef of Augustine's in Virginia, Abraham was the youngest chef to receive a Four Diamon Award by AAA. He teamed up with fellow chef Adrienne Lo to start an underground supper club in Chicago. Their venture X-Marx served as a springboard for Fat Rice, which Bon Appetit named one of the "Best Restaurants in America" in 2013. Conlon and Lo renamed their flagship restaurant NoodleBird in 2021 and started a line of hot sauces.Education: Abraham Conlon received his classical training at The Culinary Institute of America in Hyde Park, graduating in 2001. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Chen Total Time: 10 mins Yield: 1 1/2 cups Ingredients 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 Directions 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. Rate it Print