Funky Green Milk Sauce

Proceeding with the recipes from the October 21, 2008 New York Times, I made the Green Chili Milk Sauce, or Aji de Leche.  Thinking that they would add more flavor to my fishsticks, which in all fairness tasted better a few days later, the sauce/milk was a mystery to me.  What starts as an incendiary puree of jalapeno peppers, scallions, cilantro, and garlic, more akin to a pesto, reminded me of an Indian cilantro chutney.  The addition of milk turns the salsa-like pistou into a milder, yet more water-y sauce.  Don’t get me wrong, it’s really good, enlivening my bland-ish fish (although nothing could be done about the dull Steamed Fennel with Red Pepper Oil, also from the same article), adding oomph to my hash and eggs, but I want more body in my sauce.  Next time, I would try to yogurt, instead of milk.

The thought of this celadon green salsa flavored milk sent my imagination afire – green chili panna cotta?  green chili rice pudding?  green chili truffles?  green chili cornbread?  I finally settled on a green chili corn chowder, using the spicy sauce instead of regular milk.  A two to one ration of chicken stock to sauce, and then the addition of onion, poblano pepper, celery, potato, corn and wild rice, instant great soup.


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