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 

Abraham Conlon
August 2014

Gallery

© Chris Chen

Recipe Summary

total:
10 mins
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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Make Ahead

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