Sauce Cool Green CHile Sauce

By Floridaberry

Weber grill p. 196

Ingredients

• Sauce 3 long anaheim chile peppers
• 3 scallions, root ends discarded, all the rest roughly chopped
• 1/4 cup lightly packed fresh cilantro leaves and tender stems
• 1 small garlic clove
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Finely grated zest and juice of 1 lime
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Heat grill. Brush the cooking grate clean. Grill the chile peppers over direct high heat, with the lid open, until they are blackened and blistered in spots all over, 3 to 5 minutes, turning occasionlly. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the sides once or twice. Add the remaining sauce ingredients and process for a minute or two to create a smooth sauce. If it seems too thick, add a little water and adjust the seasoning.

This was shown with grilled scallops but would be a good sauce for several fish dishes.

Was a little too hot for me and would only add one or 2 Anaheim peppers. May have to cut back to only one pepper.