sauces

cilantro lime sauce

ingredients

  • 6 jalapeños, whole
  • 1/2 onion
  • 4 garlic cloves
  • 2 1/2 limes, juice of
  • 1 bunch cilantro
  • 60ml olive oil
  • 2g salt
  • pepper, to taste
  • pinch of xanthan gum, optional, for thickening

directions

  1. Roast the jalapeños under the broiler in your oven, flipping every 2 minutes. Once slightly charred remove from the oven and finish with a blowtorch, completely charring the skin. If you don't have a blow torch you can continue to use the broiler.

    6 jalapeños
  2. Set peppers in a metal bowl, cover with plastic wrap, and let sit for 5 minutes.
  3. Remove the peppers from the bowl and use a wet paper towel to remove the charred skin from the peppers, do not rinse with running water. Use a knife to cut off the stems and remove the pith inside.

  4. Combine all ingredients in a blender and blend until smooth. If you are using xanthan gum, whisk together the xanthan gum and oil until homogenous before combining with the other ingredients. This will prevent clumping. The sauce can be used right away but is best served after chilled in the fridge overnight.

    1/2 onion, 4 garlic cloves, 2 1/2 limes, 1 bunch cilantro, 60ml olive oil, 2g salt, pepper, pinch of xanthan gum