That One Sauce
Makes: Approximately 1 1/2 cups worth of sauce
So good that you gotta have it on ev.ery.thing.
The sauce that quickly gains cult status in your home.
The sauce you call - That One *raised brows*
ingredients
1 medium sized shallot
3 scallions
2 large garlic cloves
1 medium sized serrano pepper
Handful of fresh cilantro
Handful of fresh Italian parsley
1/2 cup water
1/2 a lime, juiced
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp ground cumin
1/2 tsp brown sugar
1 tbsp milk (this recipe uses whole milk)
1/4 cup + 2 tbsp crème fraîche
method
Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the shallot, garlic, serrano pepper, and scallions till they have well-defined grill marks, or till they’re slightly charred. Flip and repeat, then remove the veggies from heat. Transfer them into a blender and let them cool down at room temperature for at least 20 minutes.
Add cilantro, parsley, water, lime juice, and all the spices to the blender, and blend till the mixture is a granular paste. Add the milk and crème fraîche, and stir well to incorporate. Refrigerate and store in an air tight glass container for up to 3 weeks (but it’s going to be over in about 3 days, best believe).
