A little sauce goes a long way in sprucing up even the most humble of meals. A bowl of rice and beans, a scrambled egg, even just a snack of a toasted tortilla becomes something special with a spoonful of either of these on the side.
Green Sauce
You can use any tender herbs or flavorful greens that you have on hand in this concoction. Cilantro and parsley are my favorites. Tarragon and mint are great, too. Spicy arugula, a little spinach used solo or in combination with the herbs will work, too. Just avoid any super bitter greens, such as frisee or dandelion.
1-2 cups of fresh herbs, greens or a combination of both
1/2 cup neutral oil or olive oil
2 tablespoons lemon juice or vinegar
1 clove of garlic
salt and pepper to taste
1/2 teaspoon ground cumin or coriander (optional)
Puree all ingredients with a stick blender, traditional blender or in a mortar and pestle. Add a splash of water to thin to desired consistency. Cover and refrigerate for up to five days.
Chili Crema
You can use any type of dried or canned chilies that you have on hand in this recipe. I love chipotle in adobo here but ancho would be good, too. A very general rule of thumb is the smaller the chili the higher the heat. So, keep that in mind when choosing your fruit.
1 chipotle chili in adobo or 1 dried chipotle chili (or chili of your choice-if using a large chili, such as an ancho, you will only need half of it for this recipe)
1 cup yogurt, sour cream, creme fraiche, or a combination
2 tablespoons cream cheese or mayonnaise
salt and pepper to taste
1 teaspoon ground cumin
If using dried chilies, soak them in 1 cup of hot water to soften then drain and remove stem and seeds before proceeding (the resulting liquid is great added to soups, stews and chili). Puree reconstituted or canned chili and remaining ingredients with a stick blender, traditional blender or in a mortar and pestle. Refrigerate for at least half an hour before using to allow flavors to mellow. Crema will thicken a bit. Cover and refrigerate for up to five days.
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