Plant based version of sweetened condensed milk, drizzle to banana fritter or your favourite dessert!

Good to serves in any Roasted or fried meats and Seafoods

I had originally planned on making this for my dad on father's day. My Abuela was staying with us and I saw how much my dad enjoyed having having some of his culture back (He is Colombian) especially certain foods. So I looked a few recipes up online after she left . Enjoy!!!

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. Recipe by yukoz1

Awsome stuff :positive...thanks for giving it a try and remember next time to take a pic n post it [ok]

Here it is, the source of all the spicy deliciousness at home these past days!

This sauce can be used on vegetables, chicken pork shrimp many things

Rich and Creamy, reminds me of Casa Ole's cream sauce! :chef

eat ships with this sauce really amazing