Thomas Chen of Tuome in NYC blends fresh green herbs with ground cumin and lime juice for a pungent sauce that complements practically anything. While great used as a salad dressing, this secret weapon truly shines as a dipping sauce for fried foods; the vibrant acidity cuts through french fries and fried chicken alike.
You’ll want to cool the sauce, which will be warm from the blender’s motor, immediately after puréeing. Placing the sauce over an ice bath retains its vibrant color. The acidity will eventually dull the color, so use the sauce within two days of making it.
To learn more, read "Thomas Chen’s Secret Weapon."
Cumin-Herb SauceRecipe adapted from Thomas Chen, Tuome, New York, NY
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes