Herbed Green Chili Sauce
1 Cup
If you are anything like us, you love to enjoy Maine-made stuff but also love to make things yourself. If that’s your jam, here is one of our house-favorite recipes for an herbaceous summertime sauce that will add just the right amount of heat to anything, especially a seafood taco.
3 jalapeño peppers, cored
1 poblano pepper, cored
2 tablespoons extra-virgin olive oil
1 tablespoon vinegar (we use apple cider)
1 tablespoon fresh lime juice
¾ cup cilantro
1 tablespoon ginger, peeled
½ teaspoon salt
Grill or broil peppers to get them nice and charred; don’t forget to turn them from time to time. Once cooled, peel the peppers and add them with all of the other ingredients in a blender. Blend until smooth and transfer to a small, clean jar. Keep in the fridge up to two weeks.
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No. 05 / Summer 2018
From Issue
