Green salmorejo

Green salmorejo

By
From
Cantina
Makes
400 ml
Photographer
Chris Middleton

Salmorejo is very similar to the Spanish gazpacho. Traditionally thickened with bread, this sauce is referred to as ‘cream of gazpacho’. Here I have given the sauce a Mexican accent and recreated it as a light green sauce that can be used for cebiche. If you prefer a more traditional salmorejo, simply add some crustless white bread and blend for a thick soup-like sauce.

Ingredients

Quantity Ingredient
225ml freshly squeezed lime juice
25ml habanero sauce
1 1/2 garlic cloves
3 limes, finely grated zest
125ml extra-virgin olive oil
1 large handful coriander leaves
sea salt, to taste

Method

  1. Combine the lime juice, habanero sauce, garlic and lime zest in a food processor or blender and process, gradually adding the oil, until emulsified. Add the coriander and blend to make a silky sauce. Season with salt.
  2. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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