Monday, May 5, 2014

Happy Cinco de Mayo and Cilantro Sauce!

It's Cinco de Mayo, and I mean no disrespect, but I have no idea what that means. But I do know it's a Mexican holiday that is  celebrated in my hometown in California's central valley. And I do love any excuse to make Mexican food. Ahhh this sauce. This stuff is sooo good. Seriously. I originally came across it in this recipe,
But have altered it over the years. I think I must have tried the original recipe first and then realized this stuff would be good on anything! Especially tacos. Any kind of tacos. Or beans. Or rice. Or anything. Really just try it. Then I you dare to try to stop. 

Cilantro Sauce
1 and a half bunch's of cilantro/ stems removed
2 large garlic cloves, or 3 smaller cloves/ minced
2 good size shallots/ chopped
1/2 of a jalapeno or 1 Serrano Chile/diced (more if you like it hotter, this seems to be kid friendly spiciness depending on the heat of your pepper)
a good size pinch of large grain Celtic sea salt (less if using regular salt)
scant 2/3 cup of good quality Extra virgin olive oil 

Simply place all ingredients in the food processor, and pulse a few times until you a achieve a consistency you like. I like it with a bit of texture still left. Taste, and adjust the ingredients to your liking. You may want to add a bit more oil, or salt, or a bit of sugar ( I don't think it needs it), or maybe even a drop of tamari or soy sauce. 

1 comment:

  1. I've made it twice already. Best to jazz up a bland burrito for me. Thanks Brianne!