Page 8 - ClubLife Weekly 090222

CHEF'S CORNER

C R E A M Y S A L S A V E R D E

Ingredients

*yields 1 pint

2 whole jalapeño chiles, roughly
chopped, seeds removed
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
juice from 1 lime
1 teaspoon white vinegar
1/8 cup olive oil
Kosher salt and freshly ground black

pepper to taste

Directions

Notes

1. Combine jalapeños, cilantro, garlic,
mayonnaise, sour cream, lime juice, and
vinegar in the jar of a blender.
2. Blend on high speed, scraping down
sides as necessary, until smooth.
3. With blender running, slowly drizzle in
olive oil.
4. Season to taste with salt and pepper.
5. Sauce will be quite loose at this point,
but will thicken as it sits.

Executive Chef

Harold Ramos