Olivia Lopez’s Scallion Condiment
Use this simple yet delicious condiment as a cheffy flourish for all kinds of dishes — spooning it around a plate or drizzling it on top of fish or chicken, tostadas or tlayudas or tetelas. It’s the creation of chef Olivia Lopez, founder of Molino Olōyō in Dallas, and Cooks Without Borders’ resident Mexican cuisine expert. Olivia uses it on (among other things) a gorgeous Scallop Ceviche Tostada and Pollo en Pipián Rojo.
Makes about 1 cup.
Ingredients
1 serrano chile, seeds removed and cut into small dice
¼ bunch cilantro, chopped
1 bunch scallions, thinly sliced (white and green parts)
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon salt
Instructions
In a medium bowl, combine the serrano chile, cilantro, scallions, olive oil, lime juice and salt. Taste and adjust seasoning, adding salt and/or lime juice as necessary.
Olivia Lopez's Scallion Condiment
Ingredients
- 1 serrano chile, seeds removed and cut into small dice
- ¼ bunch cilantro, chopped
- 1 bunch scallions, thinly sliced (white and green parts)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- ½ teaspoon salt
Instructions
- In a medium bowl, combine the serrano chile, cilantro, scallions, olive oil, lime juice and salt. Taste and adjust seasoning, adding salt and/or lime juice as necessary.