Roasted Jalapeño Sauce
I’ve been reading a book about the California food revolution which I have been loving! Here’s an excerpt that is especially great:
“Eventually California became so multiethnic, so diverse- you lived next to people from other countries, you worked with them- that there was no longer that sense of the other, and this became our food too. Instead of an awkward intrusion into the cultural status quo, California’s multicultural diversity became an enrichment that contributes to the development of its cuisine.”
Isn’t that awesome? In San Clemente we’re about an hour from the Mexico border and Mexican food permeates our food scene. The way that I cook often has a Mexican twist which I add without even thinking about it. I grow so much cilantro in my garden that the neighbors are always coming over to cut some for their dinner, we’ve started eating our eggs in charred ground corn tortillas on Saturday mornings, and cumin is the spice that I go through at the fastest rate, hands down.
This recipe for Roasted Jalapeño Sauce is a recipe I have been tweaking for a few weeks now. I’ve made probably 6 different batches. Some with cilantro, some with lemon and lime, and some with onion. This recipe is the best way I’ve found. The jalapenos are set under the broiler until they get nice and soft and charred which adds a smoky taste to the sauce. The green onions are a oniony note without being overpowering or watering down the sauce.
We also love this on salad, rice bowls, or as a dip.
Have fun!
- 2 small jalapenos or 1 large jalapeno, roasted (see notes)
- 1 cup sour cream (full fat)
- juice of one lime (about 1/8 cup juice)
- 4 green onions roughly chopped, and very ends trimmed off
- 1/4 tsp kosher salt
- 1 clove garlic, peeled
- 2 Tbsp olive oil
- Combine ingredients in a food processor.
- Process until smooth, and season with more salt if necessary.
- Store in a sealed container until ready to use, or use right away.
- To roast jalapenos, preheat your broiler and set jalapenos on a piece of foil right under the flame/heat source until they're blackened on the outside (see pictures) and nice and soft.
- De-seed the peppers if you like less spice, or leave them in if you like the heat (one with seeds and one without)
- You can also substitute greek yogurt for 1/2 of the sour cream.
July 17, 2018 @ 8:52 am
Thank you for sharing that quote. Sounds like an awesome place to live!