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. 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