Cilantro Sauce
Servings: 4
Calories: 85kcal
Ingredients
- 2 1/2 tablespoons extra virgin olive oil (or neutral-flavored oil of choice)
- 2 garlic cloves, thinly sliced
- 1/2- inch (~1.25 cm) knob ginger, thinly sliced or julienned
- 1/2 of a jalapeño pepper, sliced into rounds
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1 heaping cup (~18g) fresh cilantro leaves and thin stems only; discard tough stems as they will make the sauce bitter
- 1 1/2 tablespoons lime juice
- Water, as needed
Instructions
- In a small skillet, heat the extra virgin olive oil over medium heat. Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. Then add the ground coriander, cumin, and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
- Transfer the spiced oil mixture to a food processor (or small-capacity blender). Add the cilantro and lime juice. Blend until the mixture starts together. Now add in a little water (no more than 1/3 cup or 80 mL)--the exact amount of water needed will depend on the quality and type of food processor or blender.Blend until a sauce starts to come together. Taste for seasonings. If it's a little bitter, add more salt or lime juice and a pinch of sugar, as needed.