TASTE: ANNE BURRELL'S AWESOME SAUCE

One of the perks of having Chef friends is a sauce like this. To say this tomato sauce is the best sauce on the planet doesn't even begin to do it justice. You can use it for almost anything, but my fave is over avocado and poached eggs, which Anne has labeled my "bipolar breakfast" due to the fact that I ride such an incredible high when she hands me the bowl, and I sink into a deep depression when I finish it. There is no link to this recipe, because it exists nowhere but on my computer, and exclusively here on The Select 7. 

INGREDIENTS
1 smallish-medium Spanish onion. Finely diced
2 smashed cloves garlic
1 jalapeño seeded + cored and finely diced
2 beefsteak large tomatoes coarsly chopped
1 bunch cilantro stems and leaves finely chopped. Keep them seperate. Stems for cooking and leaves for garnish
salt
olive oil (2 tbsp)
pinch of aleppo pepper (1/4 tsp-ish)
zest + juice of 2 limes
½ cup water

INSTRUCTIONS
1. In a COLD sauté pan, add the olive oil, onions, salt + aleppo pepper. Bring the pan to medium-high heat for 7-8 minutes until the onions are sweating but are still translucent (in other words, don't brown them).
2. Add the garlic + jalapeño and reduce heat to medium. Stir to combine and cook for another 6-7 minutes.
3. Add the tomatoes, salt, cilantro stems and stir to combine. Add ½ cup water and cook for 8-10 minutes until it looks saucy. Adjust salt to taste.
4. Add the lime zest and juice of 1 lime. Add more water (maybe - if it looks like you need it) and just let it cook. Add juice of 2nd lime at the end and garnish with chopped cilantro. Season as necessary.