As you may have noticed, much of our batch cooking technique relies not so much on making complete meals as making things like sauces and broths that we can then use as the basis for several different meals later on. I’ll be talking more about that in another post later this week, so today I’m just going to share a recipes for one of our favorites, Chile Garlic Ginger Lime sauce, so imaginatively named because I couldn’t think of anything creative and those are the four components that I most associate with it. We made a big batch of this during our August batch cook and have been enjoying it regularly over the past almost 4 (!!) weeks (time flies, I’d better start thinking of what we’re going to make for the next one.
This sauce is a snap to make and goes well with chickpeas and fish for certain. I would guess that it also makes a good marinade for chicken as well, or tofu, if you eat soy. We just haven’t tried either option. It has a nice tang from all of the lime juice and zest, plus plenty of fragrant garlic. Feel free to adjust the heat to suit your preference, I would rate the heat level a “medium” as written. The recipe yields approximately 1.5 cups of sauce, which can go quite a long way, I usually use about 1/4 c. in any one go, making enough chickpeas or fish for 4 servings. Freeze it in ice cube trays and then you’ll be able to thaw just as much as you need in any one go.
Chile Garlic Ginger Lime Sauce
makes about 1.5 cups.
2 bunches scallions, ends removed, roughly chopped (both white and green parts)
4 cloves garlic
4″ piece of ginger root, cut into approximately 1″ pieces
Juice and zest of 2 limes (about 3 tbsp juice)
1 tbsp crushed red pepper
6 tbsp soy sauce
Place all ingredients in a food processor and blend until a smooth consistency has been achieved.