Flavour Spotlight on Plancha Sauces
March 07th 2017
This trio of bold sauces marries perfectly with plancha grilling and many other flavourful applications.
Mojo Verde: Vibrant Spanish green sauce with cumin, cilantro, parsley and green chilies. It is the perfect condiment for grilled fish, roasted potatoes or used as a marinade for chicken.
Adobo Negro: The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavour from spicy adobo and complexly flavoured mole negro sauces. Rich and thick, this Mexican sauce is made with Stout beer, piloncillo (a raw form of unprocessed pure cane sugar), Chipotle pepper, black sesame seeds and, of course, garlic and onion.
Romesco: Mildly spicy, nutty Spanish sauce made with roasted red pepper, smoked paprika and almonds. Pair it with grilled fish and seafood, pork chops, grilled vegetables, or roasted chicken. Romesco can also make a quick pasta sauce or add some interest to a mid-week sandwich.