Wednesday, July 12, 2017

Cilantro-Jalapeno Adobo Sauce

My sister, Karen sent me a link to this recipe.  We really liked it, but with our HUGE TX jalapenos, 4 was almost too much heat.  Start with 2 jalapenos and more if you want more heat.  We put this over chicken, but it makes a great dip mixed with cream cheese or sour cream, too.

Cilantro-Jalapeno Adobo Sauce

4 large jalapeño chilies
6 large garlic cloves, unpeeled
5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
6 tablespoons extra-virgin olive oil
1 tablespoon lime juice, plus more as needed
¾ teaspoon kosher salt
½ teaspoon sugar

Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapeños and garlic on a rimmed baking sheet and broil, turning as necessary, until the chilies 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 minutes. Peel, stem and seed the chilies and peel the garlic, trimming away any scorched bits. In a food processor, combine the chilies, 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.

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