Wednesday, July 27, 2011

Cucumber Baja Cream Sauce

1/2 c. sour cream
1/2 c. mayonnaise
1 med. cucumber
1 lime
kosher salt
red pepper flakes

Chop the cucumber, then puree until smooth with immersion blender (or regular blender or food processor -- whatever you have).  Pour the puree through a fine mesh metal strainer, separating the juice from the pulp -- Save the juice! Stir the pulp around in the strainer, and press it with a spoon to force a little more juice through.  Then, sprinkle the pulp with a dash of kosher salt and leave to drip through the strainer some more, while you mix up the rest of the sauce.  Don't forget to save the juice for a couple of Cucumber Margaritas (recipe coming up).

Mix sour cream, mayonnaise, juice from half a lime and about 1 tsp. zest from the (preferably organic) lime.  Next, toss in the cucumber pulp. Mix it all together; salt and pepper to taste, and season with a pinch of red pepper flakes if you like it spicy.

This recipe is meant to accompany my fish tacos (recipe also coming up), but it's GREAT as a cool and refreshing all purpose dip: crudites, chicken tenders, falafal... almost anything you might normally dip in ranch dressing.

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