My Indian cooking teacher and friend Farida introduced us to this all-purpose spicy pepper sauce. You can use it as a dip, add it to curries, and spice up bean or vegetable dishes. Any dish that you want to perk up with a bit of spice will benefit from a spoonful or two of this sauce. Right now there are quite a few varieties of hot peppers at the local farmers markets. Last weekend I bought enough peppers to make several batches of this sauce. It is optional to remove the jalapeño seeds. If you leave them in, the green sauce will be quite fiery, but I seed them for a milder flavor. Be sure to wear rubber gloves when working with the jalapeños or your hands will burn for hours afterwards. The green sauce freezes beautifully. Also, it is optional to dress up the sauce if you use it as a dip with a little sour cream or other dairy product.
Jalapeño Green Sauce
8-9 jalapeños, stemmed and seeded (seeding is optional)
3 large cloves garlic, peeled and rough chopped
1 teaspoon kosher salt
1/2 bunch fresh cilantro with stems, rinsed and dried
juice of 1 medium lemon
1 medium Anaheim pepper, stemmed, seeded, chopped
In a blender or food processor combine all ingredients and pulse until you get a smooth purée, using a spatula to scrape down the bowl or blender as you work. Pour sauce into small bottles leaving half an inch or so of space at the top for the sauce to expand as it cools. It will keep several weeks in the refrigerator or freeze. Makes 1-1/2 to 2 cups.