From Garden to Grill: The Ultimate Summer Sauce

Written By Pete Chagnon

I was looking for something quick and easy to pair with the backstrap from my Wisconsin buck that I harvested during last bow season. As I wandered through the garden, the answer was staring me right in the face in the form of my cilantro and jalapeños.

The result? A fresh, creamy sauce packed with the flavors of summer and just the right kick of heat. It was incredible on venison, but don't stop there. This might just become the secret weapon for your next Friday Night Fish Fry, burgers, grilled chicken, tacos, fries...well, pretty much anything that could use a little extra flavor.

Garden Jalapeño-Cilantro Sauce

Throw these ingredients into a blender:

  • 3 whole jalapeños

  • 1 bunch fresh cilantro

  • 5 cloves garlic

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • ½ cup of your favorite mayonnaise

  • Salt and pepper to taste

Blend until smooth, then adjust the seasoning to your liking. Refrigerate for at least 15 minutes before serving. If you can wait 24 hours, the flavors really come together and it's even better.

Fair warning: if you're anything like me, you'll find yourself putting this sauce on just about everything. Don't say I didn't warn you!

Pete Chagnon

Pete Chagnon blends a broadcaster’s voice with an advisor’s brain. With roots in radio, journalism, and corporate sales, he brings clarity, strategy, and a very human touch to insurance. Licensed in health, life, and annuities, Pete helps people protect what matters and plan with confidence.

Off the clock, you’ll find him fly fishing, hunting, spinning vinyl on a classic Hi-Fi setup, or proudly cheering on his two daughters.

Next

It’s not the Heat it’s the…Okay its most Definitely the Heat