Variation 1: Serve your hot dogs with this sauce along with a topping of sautéed red peppers and onions.
Use this sauce with tomato and pickles salsa Recipe ID: 1866715
Story Behind this Recipe
This sauce is based on the cilantro sauce recipe made by Chefs Susan Feniger and Mary Sue Millken from the LA restaurant 'Border Grill'. I changed the quantity of the jalapeño chilli and other spices to suit a Japanese palette.
-By sautéeing the shallot and mushroom slowly until golden brown, you can extract the sweetness of the vegetables. -Discard the seeds of the jalapeno chili if you prefer a milder sauce. -If you don't want to bother, just purée the mixture in a mixer, without straining through a sieve.