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Ingredients
- Sauce 3 long anaheim chile peppers
- 3 scallions, root ends discarded, all the rest roughly chopped
- 1/4 cup lightly packed fresh cilantro leaves and tender stems
- 1 small garlic clove
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Finely grated zest and juice of 1 lime
- 1/4 teaspoon freshly ground black pepper
Details
Preparation
Step 1
Heat grill. Brush the cooking grate clean. Grill the chile peppers over direct high heat, with the lid open, until they are blackened and blistered in spots all over, 3 to 5 minutes, turning occasionlly. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the sides once or twice. Add the remaining sauce ingredients and process for a minute or two to create a smooth sauce. If it seems too thick, add a little water and adjust the seasoning.
This was shown with grilled scallops but would be a good sauce for several fish dishes.
Was a little too hot for me and would only add one or 2 Anaheim peppers. May have to cut back to only one pepper.
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