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Cilantro-Jalapeño Sauce

From the book Lucid Food by Louisa Shafia

Total Time

10 minutes

Culinate editor’s note: This delicious sauce brightens many dishes: fish, scrambled eggs, tacos. I also like it tossed with chopped tomatoes for a quick salsa and stirred into vinaigrette for salad. I don’t mind that the color darkens; I like having a jar in the fridge to dip into for a couple days.

Introduction

We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.

Ingredients

	2	cups fresh cilantro leaves
	1	or 2 jalapeños, ribs and seeds removed, coarsely chopped
	2	Tbsp. honey
	3	Tbsp. freshly squeezed lime juice
	1	Tbsp. olive oil
	~	Salt

Steps

Combine the cilantro, jalapeños, honey, lime juice, and olive oil in a food processor or blender and blend until liquefied. Taste and season with salt.
If you prefer more heat, add another jalapeño and blend again.

This content is from the book Lucid Food by Louisa Shafia.

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