We love this zesty recipe from Chef Zach Jarrett, our first Freshly Tastemaker. Zach primarily shared it with us to use in his Romesco Roasted Chicken dish (check out the recipe for that here), but we think you can pair the zesty sauce with almost anything. Drizzled over steak, sprinkled over a salad or sandwich, paired with scrambled eggs… its potential is endless. Try it out today!
- 2 Meyer Lemons
- 2 regular lemons
- 1 large shallot, diced small.
- 1/2t sugar
- 1/4C ea. parsley and cilantro, chopped fine.
- 1T Aleppo Pepper
- 1/2C Olive Oil
- Salt and pepper to taste.
In a small bowl add the shallots, salt, and sugar. Zest one of the meyer lemons using a microplane directly onto the shallots, and then juice the two regular lemons so that the shallots are just about covered with lemon juice.
Allow to sit for 10 minutes. While the shallots macerate, use a sharp knife and peel the meyer lemons. It takes practice, but essentially you remove the top and bottom so that the lemon can stand on its own, and then follow the shape of the lemon to remove the peel with a knife cleanly, turning as you go. Gently cut in-between the membranes removing segments of meyer lemon one by one. Gently cut each segment in half and then into small square just slightly large then the shallots.
When the shallots are ready, you’ll notice a slightly red iridescence starting to emerge from the shallot. Add the aleppo and herbs, then drizzle in the olive oil while whisking. Now add the meyer lemon segments. We wait until the end to add them because they are fragile and will break down in the acid more quickly then the other ingredients.
Season with salt and pepper and taste. If the salsa is too acidic add more olive oil, if not enough add more lemon juice but remember it should be punchy.