Before the rain descended last weekend, I got really grill happy – as I’m sure many of you did too. When I get the grill out, the first thing that usually comes to mind is BBQ chicken. It’s inexpensive and it feeds a lot of people. I’ve been doing a sort of Indian Tandoori meets Adobo chicken – which is to say my marinade includes vinegar as well as spices you’d find in a garam masala blend such as cumin, turmeric and pepper. It’s been a big hit, but what’s really blown guests away is this green sauce I make to serve with it. Basically, I wanted to try and replicate the “Mojito” sauce that Mojitos—a South American/Caribbean restaurant off Lake City Way—makes. It’s spicy and garlicky and completely addictive. I knew those guys weren’t going to divulge their entire recipe to me (hell, they don’t even give it to their own cooks), but I was able to approximate it pretty well after having eaten it so often—and looking at different recipes online. While their sauce is orange, mine is green because I added lots of cilantro from my garden. Serve this with chicken, steak, or even as a dipping sauce for crudités. Ingredients: 3 or 4 seeded jalapeno peppers depending on your spice comfort (serranos could work too, though you’d probably need only two); 1 cup cilantro leaves; 2 cloves of chopped garlic; ¼ cup sour cream; ½ cup mayo; 1 tablespoon lime juice (fresh preferred); ½ teaspoon salt; pinch of black pepper. Directions: Blend all of the ingredients in a food processer until smooth. Refrigerate whatever you don’t use.