Lemon Garlic Recipe

This vibrant sauce combines the crisp sweetness of jicama with the tart brightness of tomatillos, creating a refreshing condiment perfect for tacos, enchiladas, or grilled fish. The addition of jalape&# 195;Â±os provides a gentle heat, while lemon and lime juices add a necessary acidic punch that balances the rich peanut oil. Fresh garlic and cilantro infuse the mixture with aromatic depth, ensuring every spoonful is packed with flavor. Ideal for summer gatherings or weeknight dinners, this vegan-friendly sauce brings home-style authenticity to your table. ItÃ¢ÂÂs simple to prepare using pantry staples, making it a reliable favorite for quick, everyday cooking that elevates simple dishes into something special.

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 22.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant sauce combines the crisp sweetness of jicama with the tart brightness of tomatillos, creating a refreshing condiment perfect for tacos, enchiladas, or grilled fish. The addition of jalape&# 195;Â±os provides a gentle heat, while lemon and lime juices add a necessary acidic punch that balances the rich peanut oil. Fresh garlic and cilantro infuse the mixture with aromatic depth, ensuring every spoonful is packed with flavor. Ideal for summer gatherings or weeknight dinners, this vegan-friendly sauce brings home-style authenticity to your table. ItÃ¢ÂÂs simple to prepare using pantry staples, making it a reliable favorite for quick, everyday cooking that elevates simple dishes into something special.

Ingredients

1 Medium jicama, peeled and diced (about 3/4 cup)
2 Pounds tomatillos (Mexican green tomatoes with a papery husk) ,
3 Jalapenos, seeded and finely diced
1 Teaspoon chopped cilantro
1 Teaspoon garlic (2 cloves, chopped)
1 Teaspoon shallots (1 to 2 shallots) , chopped
2 Ounces peanut oil

Directions

1
Husk and rinse the tomatillos thoroughly under cold water to remove their sticky residue.
2
Dice the jicama into small, uniform pieces and set aside.
3
Finely dice the jalapeÃÂ±os, removing seeds for less heat if desired.
4
Mince the garlic and shallots, and chop the cilantro.
5
In a blender or food processor, combine the tomatillos, jicama, jalapeÃÂ±os, garlic, shallots, and cilantro.
6
Pulse the mixture until it reaches your desired consistency, leaving some texture for a chunky sauce or blending longer for smooth.
7
Pour the mixture into a bowl and stir in the peanut oil.
8
Squeeze the juice of one lemon and one lime into the sauce and mix well.
9
Season with salt and freshly ground black pepper to taste.
10
Add a splash of jalapeÃÂ±o vinegar if a tangier flavor is desired, adjusting to preference.
11
Let the sauce rest for 10 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 22.9kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.5g6%
Sugars 3.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother sauce, blend the ingredients longer or pass the mixture through a fine-mesh sieve.

Adjust the heat level by leaving some jalapeÃÂ±o seeds in or adding an extra jalapeÃÂ±o.

This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before using as the oil may separate.

Substitute peanut oil with olive oil for a different flavor profile, though peanut oil complements the Mexican flavors well.

If jicama is unavailable, you can substitute with diced cucumber or bell pepper for a similar crunch.

Keywords: mexican, sauce, tomatillo, jicama, jalapeno, lemon, garlic, cilantro, vegan, fresh, zesty, taco, condiment, lime, spicy, healthy, quick, easy, homemade, flavorful

Read it online: https://www.chefs-mate.com/recipe/lemon-garlic-recipe-72/