If you’ve got a blender — and I know you do, because it’s frozen margarita season and I can hear it whirring again — then you’ll want to make this sauce. It’s something I threw together not long ago after having something similar and thinking, I love this sauce, but I’d like it even better if it wasn’t so garlicky.
Which is the beauty of this little sauce. You can play around with it and make it exactly as you’d like and it’ll turn out fine. If you like garlic, just swap it out for the shallot. If heat’s your thing, add more jalapeño. Next time I make this, I plan on adding some fresh ginger. Chipotle would be interesting to use instead of the jalapeño, too.
So far I’ve spooned this on tacos and on roasted veggies, but I know it’ll also be great for grilled fish (salmon season’s coming soon!), chicken, or beef. Tis the season for eating lighter and brighter and throwing herbs and herby sauces on top of everything. Yay.
Makes about 1 cup
- 1 bunch cilantro
- a handful flat-leaf parsley
- 1 large shallot, roughly chopped
- juice of 1 lime, plus the zest
- ½ jalapeño
- salt to taste
- ½ cup canola oil
Put everything in your blender. Purée on high until smooth. Taste for seasonings and adjust if you need to, in order to make this to your tastes — if you like a hotter sauce, add more jalapeño, etc. Keep in the fridge and use on roasted veggies, grilled meats, fish, or chicken, or on your tacos.