Coconut and Green Chile Sauce

Ingredients

• 1/2 cup full-fat unsweetened coconut milk
• 3 Tablespoons lime juice
• 2 Tablespoons white vinegar
• 1/2 cup packed cilantro leaves
• 2 jalapeños, stemmed and chopped
• 2 large garlic cloves, chopped
• 2 teaspoons sugar
• 1 teaspoon kosher salt

Directions

In a food processor or blend, combine all the ingredients and purée until smooth. Season to taste with more lime juice and salt. Store in an airtight container in the refrigerator for up to a week.