• 1 pt cherry tomatoes or 4 plum tomatoes, roughly chopped
• 2 cloves garlic
• 1 knob ginger (1 inch)
• ¼ jalapeno, seeded (take a nibble, use more or less)
• 1 lime, zest & juice
• s/p to taste
Blend all ingredients.
This seemingly delicate sauce packs a punch. It’s best with light, mild salad greens like romaine hearts, bibb lettuce, green leaf, butter lettuce, etc… with radish, cucumbers, daikon or jicama. Add mint and/or cilantro and the salad becomes Southeast Asian in flavor.
I use this sauce for daikon rolls; mandolin thin sheets of daikon, julienne cucumber, carrots, yellow or orange bell pepper, add a sprig of cilantro and mint. Roll and serve with sauce on the side.
