Chile-Lime Sauce for Grilled Meat
Makes about 2/3 cup
Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry.
- 5 fresh jalapeño or Serrano peppers, stemmed, seeded, and chopped
1 teaspoon (5 ml) kosher salt
1 white onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 limes, for juice
½ cup (4 ounces) extra virgin olive oil
1 Put all the ingredients, except the olive oil, into a blender or food processor and pulse to chop.
2. In a slow stream, with the motor running, add the olive oil and process until just incorporated.
3. Transfer the sauce to a covered container until ready to serve.
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