Cilantro Pepper Sauce

I made this sauce to top the Savory Corn Cheesecake. I only used a little bit, cause honestly, a little goes a long way, flavor and spice wise. And I wanted to play with the little bottle of Tajin seasoning I picked up the other day.

I then proceeded to top some scrambled eggs, a cheese enchilada and other assorted dishes until I ran out.

Not only did this make my mouth sing, but it got up and did a nice tap routine and a tango.

TMI?

In some respects it's similar to a Zhoug, but there's no garlic or onion in it.

It's very simple.

I did try to mix everything up with my little food processor but ended up getting the immersion blender out and using it. I thought that the sauce was too runny, so I added a little more cream and took advantage of the immersion blender and whipped it up a bit. That thickened the sauce beautifully.

When I did a final? taste test, decided it was missing, something. So I sprinkled some Tajin seasoning on top, and that was it.

I've tried stirring a little of the Tajin into some of the sauce, but I think it tasted better sprinkled on top.

Cilantro Pepper Sauce

Yield: 3-6 servingsAuthor: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

This spicy sauce is a perfect topping for the Savory Corn Cheesecake or on top of Scrambled Eggs or ?

Ingredients:

• 2 tsp, Cilantro Paste (from the tube)
• 2 Serrano Chiles
• 1/2 fresh roasted Hatch Chile, peeled, seeded and chopped
• 1 Tbsp. Chopped Tomato
• 2 Tbsp. Heavy Cream
• 1 Tbsp. Creme Fraiche or Sour Cream
• 1/2 tsp. Tagine Seasoning

Instructions:

Mix all the ingredients together in a food processor or use an immersion blender to make sure that it is processed to a heavy cream like texture.