makes about 1½ cups (360 ml)
I’ve been working in restaurant kitchens for a long time, and one of the great things about the intense, heated, noisy environment of a busy kitchen is the intuitive blurring of lines when it comes to making a quick snack for oneself. Most Greek kitchens I’ve worked in have been blessed with great crews of Mexican cooks. La Morena brand cans of chipotles in adobo sauce hide behind the tarama and feta; jalapeños have their place tucked behind the produce for Greek dishes; the Cholula hot sauce is drizzled with impunity over just about everything. So it stands to reason that a few Grec-Mex recipes have found their way into my own repertoire, Hellenized in a way, but also the products of an open palate and an open mind!
This recipe is great with pita chips, grilled chicken or seafood, or used to baste chicken wings on the grill.
1 cup (240 ml) extra-virgin Greek olive oil
10 fresh jalapeños, seeded and chopped
4 garlic cloves, crushed
3 tablespoons strained fresh lemon juice, plus more for seasoning
2 cups (100 g) coarsely chopped fresh cilantro
2 to 3 tablespoons good-quality honey, preferably raw Greek pine honey
Several drops of hot sauce, to taste
Salt
Place all the ingredients in the bowl of a food processor and puree until smooth. Taste and season with more lemon juice, hot sauce, and/or salt as needed. Serve.
NOTE: You can store the sauce in a jar with a tight-fitting lid in the refrigerator for up to a week.