Lemongrass and Cilantro Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1/2 cup (or more) canned unsweetened coconut milk
1/2 cup fresh cilantro leaves
3 Tbsp choppe tender inner stalks lemongrass (from about 2 stalks)
2 large green onions, coarsely chopped
2 large jalapeno chiles, seeded, coarsely chopped
1 garlic clove, peeled

Instructions:

Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. (Can be make 1 day ahead. Cover, chill. Bring to room temperature. Stir before serving.)

Makes about 1 cup.

From Bon Appetit, June 2006.