This is my favorite condiment by far.

E has used a riff on Eric Ripert’s jalapeño emulation from the chef’s “On the Line” cookbook on fish and other dishes for a few years. It’s a cooling but spicy dressing that’s amazing with foods like halibut or salmon. The flavor can vary from mouth-singeing to refreshing depending on how much jalapeño you use. E likes it spicy. Hella spicy.

I like mine on the cooler side, so I add cucumber to mine to make it less fiery. It also thickens up the emulsion slightly, and oftentimes I just eat it straight out of the blender with a spoon. I’m hungry when I cook!

Anyway, we used this on this weekend’s Fishkiller sandwich we made for our Sandwar competition with The Sandwich King Jeff Mauro over the weekend. It’s a great condiment on a fried fish sandwich, balancing the hot crunchiness of the fish with the bitterness of our red cabbage slaw and sweet pickled cucumbers.

300 SANDWICHES’ JALAPENO CILANTRO EMULSION
1/3 cup minced jalapeño
1/3 cup minced cilantro
1/3 cup minced cucumber
juice from 1/2 lemon
1 tablespoon shallot
salt, to taste
pepper, to taste
6 tablespoons olive oil

Put all into a blender and mix until smooth, with no chunks. Serve with fish or on sandwiches. Makes about 1 cup.

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