At Salted Lime, the Chimichurri Aioli takes a star turn, with patrons clamoring for extra, requesting it on dishes or coming in to buy a pint or quart of this green gold. “It’s so popular, we consider it our ‘Mother Sauce,’” says Katey Barree, head chef. “It goes great on everything: potatoes, chicken, fish. We’ve used it in every capacity and paired it with everything possible.”
The Somerville restaurant owned by Mark Daniel Hospitality serves up traditional Latin fare—with inspired twists. “We want the food to be delicious and fun,” Barree says. “We take inspiration from different Latin countries—whether it is Peruvian, Mexican, Columbian or from other places in Central and South America—and make the recipes approachable to American cuisine. That’s what makes it exciting. We like to create dishes that are a little unorthodox and surprising.”
Want to spice up your holiday party with something that no one else will be serving? Barree and Chris Minikus, executive chef and owner, share the recipe for their “Mother Sauce” here, along with festive cocktails. What will you try it on? Share photos of your recipes using Salted Lime’s Chimichurri Aioli and tag us on Instagram at @bridgewater_somerset_hills or on Facebook @Bridgewater & Somerset Hills City Lifestyle.
View the menu and cocktails at SaltedLimeRestaurant.com.
Chimichurri Aioli
1 c cilantro leaves
1 c parsley leaves
1 c chopped scallions (green parts only)
1 garlic clove
1/4 c white vinegar
1 tsp kosher salt
1 tsp black pepper
2 c mayonnaise
Blend cilantro, parsley, scallions, garlic, vinegar, salt and pepper in a blender until smooth. Add to a large bowl and fold in 2 cups mayonnaise with a spatula. Store in an air-tight container in the refrigerator for up to 5 days.
Piña Peña Margarita
1.5 oz pineapple infused avion silver tequila
.75 oz pineapple syrup
.75 oz lime juice
.25 oz Ancho Reyes Verde Chile Liqueur
Put all ingredients in a cocktail shaker, fill the shaker with ice, shake the cocktail shaker 15 to 20 seconds to perfectly blend the ingredients together. Open shaker and pour your delicious drink into a rocks glass with ice and enjoy.
Pineapple Syrup
2/3 c sugar
1/2 c water
1/2 c pineapple (cubed), fresh or canned
Combine sugar and water in a large pot over low heat.
Stir until sugar is incorporated.
Remove syrup from heat and pour over pineapple chunks in blender, reserving some syrup on the side.
Blend pineapple with syrup and then recombine with remainder of syrup without straining.
Leave overnight, then strain.
Peach Smash
1.5 oz Makers Mark
.5 oz sugar syrup
.5 oz fresh lemon juice
1.5 oz peach purée
Peach Purée Recipe
1 peach (cubed)
.5 oz simple syrup, honey or agave nectar
.25 oz lemon juice
Blend all ingredients together
Bees at a Barbecue
1.5 oz Del Maguey Single Village Mezcal
1.5 oz honey syrup
1 oz fresh lemon juice
.75 oz Ancho Reyes Chile liqueur
Honey Syrup Recipe
Add equal parts honey and water to a small pot
Place over medium heat
Make sure you stir the pot continuously so the honey doesn’t stick to the bottom
When the honey is no longer hitting the bottom of the pot, remove from heat and let cool
