I made this sauce to top the Savory Corn Cheesecake. I only used a little bit, cause honestly, a little goes a long way, flavor and spice wise. And I wanted to play with the little bottle of Tajin seasoning I picked up the other day.
I then proceeded to top some scrambled eggs, a cheese enchilada and other assorted dishes until I ran out.
Not only did this make my mouth sing, but it got up and did a nice tap routine and a tango.
TMI?
Don't worry, I won't overshare any more, but will share this recipe.
In some respects it's similar to a Zhoug, but there's no garlic or onion in it.
It's very simple.
I did try to mix everything up with my little food processor but ended up getting the immersion blender out and using it. I thought that the sauce was too runny, so I added a little more cream and took advantage of the immersion blender and whipped it up a bit. That thickened the sauce beautifully.
When I did a final? taste test, decided it was missing, something. So I sprinkled some Tajin seasoning on top, and that was it.
I've tried stirring a little of the Tajin into some of the sauce, but I think it tasted better sprinkled on top.
Cilantro Pepper Sauce
Ingredients:
- 2 tsp, Cilantro Paste (from the tube)
- 2 Serrano Chiles
- 1/2 fresh roasted Hatch Chile, peeled, seeded and chopped
- 1 Tbsp. Chopped Tomato
- 2 Tbsp. Heavy Cream
- 1 Tbsp. Creme Fraiche or Sour Cream
- 1/2 tsp. Tagine Seasoning
Instructions:
- Mix all the ingredients together in a food processor or use an immersion blender to make sure that it is processed to a heavy cream like texture.
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