Cilantro Sauce

A great sauce you can use on just about anything from steak, chicken, fish, or rice.

Prep Time 30

Equipment

1 Blender

Ingredients

2 bunches Cilantro — leaves and tender stems, coarsely chopped
1 Jalapeño — stemmed, seeded, and coarsely chopped
3 Scallions — roots removed and roughly chopped
6 cloves Garlic — peeled
2 tbsp Olive Oil — extra virgin
2 tsp Lime juice
1/4 cup Water
2 tsp Kosher Salt

Instructions

In a blender, add water, salt, cilantro, jalapeño, scallions, garlic, and oil. Puree until smooth, about one minute. If necessary add additional water, 1 tsp at a time to reach a smooth consistency.
Add to jar and refrigerate for at least 2 hours before serving.
Can last one week in the refrigerator or be frozen.

Notes

I attempted to make a Cilantro Rice (paywall) recipe from Milk Street, and I made the sauce too hot prior to adding to the rice. Elizabeth added some lime juice and left in the fridge. A couple of days later, I saw this cool green sauce that Elizabeth made and I have been making this every week ever since. I now realize this is very similar to a Mint Chutney or a chimichurri sauce, but seems to have the sweet spot for the amount of oil. Probably easier to list the things I don’t put this on.