Cilantro-Jalapeno Adobo Sauce

By lorik

Add to Cooked Rice, 1 Tbsp per cup of rice; season with plenty of lime juice. Mix with plain Greek yogurt and drizzle over warm roasted sweet potatoes, or use as a dipping sauce. Stir together with equal parts mayonnaise and use as a sandwich spread. Swirl a spoonful over top of hummus. Add a small amount to barely set scrambled eggs, or drizzle over fried eggs.

Ingredients

• 4 large jalapeno chiles
• 6 large cloves of garlic, unpeeled
• 5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
• 6 Tbsps extra virgin olive oil
• 1 Tbsp lime juice, plus more as needed
• 3/4 tsp Kosher salt
• 1/2 tsp sugar

Details

Servings 1
Adapted from milkstreetmagazine.com

Preparation

Step 1

Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapenos and garlic on a rimmed baking sheet covered with foil and broil, turning as necessary, until the chiles are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes. Cover with foil and let sit until cool enough to handle, about 10 minutews. Peel, stem and seed the chiles and peel the garlic, trimming away scorched bits.

In a food processor, combine the chiles, garlic, and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.