Ingredient:
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 tsp fine grain sea salt, plus more to taste
1 tbsp sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tbsp freshly squeezed lemon juice, plus more to taste
Method:
In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor / blender (if you're using it) just a few times.
Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 tsp fine grain sea salt, plus more to taste
1 tbsp sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tbsp freshly squeezed lemon juice, plus more to taste
Method:
In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor / blender (if you're using it) just a few times.
Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.
