That One Sauce

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

  • 1
    medium sized shallot
  • 3
    scallions
  • 2
    large garlic cloves
  • 1
    medium sized Serrano pepper
  • handful of fresh cilantro
  • handful of fresh Italian parsley
  • 1/2
    cup water
  • 1/2
    lime, juiced
  • 1/2
    tsp salt
  • 1/2
    tsp cracked black pepper
  • 1/2
    tsp ground cumin
  • 1/2
    tsp brown sugar
  • 1
    tbsp milk
  • 1/4
    cup crème fraiche
    plus 2 tbsp

Instructions

1
Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the
2
Flip and repeat, then remove the veggies from heat. Transfer them into a blender and let them cool down at room temperature for at least 20 minutes.
3
Add cilantro, parsley, water, lime juice, and all the spices to the blender, and blend till the mixture is a granular paste. Add the milk and crème fraîche and stir well to incorporate. Refrigerate and store in an airtight glass container for up to 3 week
Rewati Kulkarni's avatar
Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the