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Cilantro Sauce

A great sauce you can use on just about anything from steak, chicken, fish, or rice.
Prep Time 30 minutes

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.