Serves 4 / At Suna, Carillo uses rocoto, a very hot Peruvian pepper, so he cooks it five or six times to end up with a mild sauce. Less-hot jalapeños need only three or four cooking rounds—or fewer if you like a spicier sauce.
10 large jalapeño peppers, halved, seeds removed
2 tablespoons white wine vinegar or cider vinegar
Splash of brandy or cognac (optional)
1 tablespoon extra-virgin olive oil
12 ounces fresh rock shrimp (80 grams)
1/2 cup finely chopped onion (0.4 ounces)
Microgreens or baby lettuce leaves
1. Boil peppers in water to cover for 5 minutes. Drain; repeat process two or three times, draining after each.
2. Place peppers in a blender or food processor with vinegar, plus a splash of brandy or cognac (if desired). Process until smooth. Slowly blend in olive oil. Add salt and more vinegar, if desired, to taste.
3. In a sauté or grill pan brushed with olive oil, cook shrimp over medium-high heat until opaque, 3–4 minutes. Transfer to a bowl. Squeeze lime juice over shrimp. Add chile sauce, onion, and salt to taste. Mix well. Serve warmed or room temperature, on a bed of microgreens or baby lettuces.
PER SERVING: 141 cal, 33% fat cal, 5g fat, 1g sat fat, 129mg chol, 18g protein, 6g carb, 1g fiber, 130mg sodium