Chef Dirk Troop's Jalepeno Lime Serrano Tomatillo Mopping Sauce

• 5 raw seedless jalapenos
• 3 limes (juice)
• 3 seedless serrano chilies, roasted in saute pan until lightly browned, then chilled
• 10 tomatillos, roasted in saute pan until lightly browned, then chilled
• 4 teeth garlic cloves, blanched in water for 2 minutes, then chilled
• 12 ounces Canada Dry ginger ale
• 1 tablespoon brown sugar
• 2 ounces of your favorite reposado tequila
• 2 whipped egg whites
• 1 bunch fresh cilantro
• 12 bunch fresh mint leaves, no stems
• kosher salt and white pepper

1. Prep all of your veggies.
2. Remove the seeds form your jalapenos and serrano chilies.
3. Make sure that you have squeezed the juice from the 3 limes, roasted the chilies and tomatillos in a saute pan to a light brown (chill after roasting), blanched your garlic cloves (teeth) in water for two minutes, and whipped your egg whites.
4. In a bar blender add all of the veggies, lime juice and 6oz of ginger ale, start blending.
5. Add the brown sugar, tequila and herbs and blend again.
6. Taste for seasoning and add salt and pepper as needed, then add your egg whites.
7. Blend again.
8. If sauce is lacking consistency add up to an additional 6oz of ginger ale and blend a final time if needed.
9. Add mopping sauce to food and enjoy!

seedless jalapenos, serrano chilies, then, garlic, canada, brown sugar, egg whites, fresh cilantro, mint, kosher salt

Taken from www.food.com/recipe/chef-dirk-troops-jalepeno-lime-serrano-tomatillo-mopping-sauce-525141 (may not work)