The Secret’s in the Sauce! 6 of Chef Jake Rojas’ Favorite Sauce Recipes
By Monica Michael Willis
on August 17, 2017
All of these fresh and tasty recipes can be made at least a day ahead.
Read more about Rojas’ ocean-to-table dinner at Rhode Island’s Walrus and Carpenter in “On Ninigret Pond” from the Summer 2017 issue of Modern Farmer. And don’t miss his other recipes, either!
1. LECHE DE TIGRE SAUCE
Serve with shucked oysters or your favorite local bivalves. In a food processor, pulse together the juice of 6 to 7 limes (about 3/4 cup), 1/2 cup coconut milk, 2 teaspoons sugar, 2 cloves garlic, and 1 teaspoon kosher salt until combined. Transfer to a bowl and stir in 2 tablespoons minced red onion, 1 minced and seeded serrano chile, and 1 tablespoon each of thinly sliced fresh cilantro and Thai basil. Refrigerate until ready to use. Serve with freshly shucked oysters. (Makes about 1 1/2 cups)
2. SALSA FRESCA
Serve with Pork Carnitas Tacos.
In a food processor, purée 1 cup fresh Fresno chiles, stems removed. Add 1 cup distilled vinegar and 1 tablespoon kosher salt and pulse to combine. Transfer to a glass jar or lidded container and allow to marinate. Refrigerate for at least 1 day – and up to 5 – until ready to use. (Makes about 1 1/2 cups)
3. GREEN HARISSA RANCH
Serve with Kelp-Wrapped Sea Bass
In a small skillet over medium heat, toast 2 tablespoons each dried coriander and cumin seeds until fragrant, about 2 minutes; allow to cool. In a food processor, combine toasted spices, 1/2 cup olive oil, zest and juice of 1 lemon (about 3 tablespoons juice), 2 seeded and chopped jalapeños, 1/2 cup fresh cilantro, 2 garlic cloves, 2 teaspoons kosher salt, 1 teaspoon each garlic and onion powders, and 1/2 teaspoon ground white pepper; process until smooth. Transfer to a medium bowl and fold in 1 cup crème fraîche. Refrigerate until ready to use. (Makes about 2 cups)
4. SUNFLOWER CHIMICHURRI
Serve with Kelp-Wrapped Sea Bass
In a food processor, add 1 cup olive oil; 3/4 cup red wine vinegar; 1/4 cup hulled, toasted sunflower seeds; juice of 1 lemon (about 3 tablespoons); 1 cup each fresh cilantro and Italian parsley; 1/4 cup fresh oregano leaves; 1 seeded jalapeño; 3 garlic cloves; 1 teaspoon salt; and 1/2 teaspoon each ground cumin and ground coriander; pulse together until combined but still somewhat chunky. Refrigerate until ready to use. (Makes about 2 1/2 cups)
5. NUOC CHAM VINAIGRETTE
Serve with Crispy Bluefish Collars
In a medium bowl, whisk together juice of 4 limes (about 1/2 cup); 1/4 cup each of sh sauce, sugar, and water; 2 minced garlic cloves; and 1 thinly sliced serrano or Thai chile until sugar dissolves. Refrigerate until ready to use. (Makes about 1 1/2 cups)
6. MOLE VERDE
Serve with Crispy Bluefish Collars
In a food processor, combine 1/2 cup each toasted pumpkin and sesame seeds, 5
husked tomatillos, 2 cups baby spinach, 1 bunch fresh cilantro (leaves only), 4 leaves Swiss chard (stems removed), 2 seeded and chopped poblano chiles, 2 chopped serrano chiles, zest and juice of 1 lime (about 2 tablespoons juice), 3 garlic cloves, and 1 tablespoon kosher salt; process until smooth. Refrigerate until ready to use. (Makes about 2 cups)
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