Spicy Lemon Coconut Sauce

By polloazul

Ingredients

• 1 clove garlic, peeled
• 1 medium jalapeno (or serrano) chile, deseeded and chopped
• 1/2 teaspoon fine grain sea salt, plus more to taste
• 1 tablespoons sunflower oil
• 1 small bunch of scallions, thinly sliced (~8 scallions)
• 1/2 cup finely chopped cilantro
• 1 14-ounce can of coconut milk (full fat)
• 3 tablespoons freshly squeezed lemon juice, plus more to taste

Details

Servings 2

Preparation

Step 1

In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you're using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.