Friday, June 15, 2012

Gluten/Dairy Free Cilantro Lime Sauce

Tomorrow we are leaving for the cabin for a few days. Some of our family will be joining us and we are really looking forward to seeing them. Since the cabin is about 30 miles from town we plan food ahead and hope we don’t have to resort to eating bony little crappies and burdock roots. So I am doing some make-ahead recipes. Denis wants to do an antipasto plate and asked me make this cool sauce to go with it.

Seems like more and more people, well at least ones I know, (our family included) have food issues, like needing to be gluten-free or dairy-free. Two reasons to like this sauce. Plus it goes well with grilled chicken or fish or fresh vegetable sticks or even chips. Gasp.

I was surprised to find it in Food & Wine Magazine (May Issue) in a column about chefs’ favorite off-the-path cafes. One of them mentioned Brasa in St. Paul and I recognized it, more surprise, surprise. That’s a big no-no for me. That I would not only recognize, but have eaten at a place they recommend? I love to hate that publication because they can make an idolatry out of pig bellies, and of course wouldn’t allow me to enter their precious establishments because I wear Land’s End sandals. Anyway, Brasa’s is a place we’ve often eaten at because it’s affordable, and we like their faux Caribbean menu and rotisserie chicken that comes with a sauce accompaniment. So what do you know, they publish the recipe for the sauce! And now I have to temper my judgment. Sorry. Sorry.

Creamy Cilantro Lime Sauce is quick and easy to make. You can cut back on the heat by getting milder peppers or reducing the amount. Last time I made it, it was so hot we had to cut the heat by adding more mayonnaise. And what is weird? Denis LIKES it even though he HATES cilantro. 

Creamy Cilantro Lime Sauce

2 large jalapenos, seeded and chopped (I cut back on this. Too many Scandinavians around here.)
2 large garlic cloves, smashed
2 T minced fresh ginger
2 T minced onion
1 T fresh lime juice
¼ c. water
1 c. mayonnaise
1.4 c. finely chopped cilantro
In a blender, puree the peppers, garlic, ginger, onion, lime juice and water until smooth.Add the moy and cilantro and pulse a few times. Season with salt. Serve. Will keep in refrigerator for several days. I can’t say how long. Mine has kept a week. It also makes a good salad dressing.

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