Cilantro Dip or Green Sauce

We’ve been enjoying this all week and it is one of those recipe that varies not in a bad way but cilantro doesn’t always taste quite the same. Nevertheless, this began as a dip for carrots. Since then it’s been part of a salsa omelet, a dip for chips and added to burritos.

Ingredients:

1 large bunch fresh cilantro
2-3 cloves peeled garlic
5 green onions
1-3 jalapeno peppers, deseeded
1/4 cup lime juice (2-3 limes)
1/4 cup water
6 tablespoons olive oil
salt to taste

Directions: all these ingredients will be chopped and placed in blender or food processor. Rinse cilantro and trim off stems, coarsely chop garlic, trim onions leaving 3-4″ green tips, cut peppers in half and remove seeds and pithy cavity lining. Place all ingredients in blender and puree until smooth. You may wish to add peppers one by one since they vary in heat. Add a little less salt than you think necessary and allow mixture to sit in blender for 30 minutes. Add more jalapeno, salt as needed and even additional lime or lemon juice if you want additional tartness. Puree again and serve or store until needed. Our Purple Haze Hybrid carrots are shown on the plate with the Cilantro Dip. Cut the carrots on a sharp diagonal and they make great chips for dipping. These carrots are easy to grow with stunning delicious results. Cilantro can be sown every three weeks for a steady supply. Papaloquelite is a good summer substitute for cilantro which bolts in hot weather. Slices of Yacon should be delicious with this dip.

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8 Responses

  1. I made a variation of this on Friday, mixed cilantro with avocado and a squeeze of lemon (might try preserved lemon next time). Was an amazingly green and festive dip for st. paddy’s day. Also worked as a nice substitute for sour cream in the black bean chili Sean cooked up.

  2. Hi, Rose Marie,
    I can testify that this green sauce is fantastic! Thanks for the recipe.
    Linda

  3. I just love cilantro and your dip sounds delicious.

  4. This sauce is so good! I like it on my morning breakfast burrito.

  5. What a good idea, thanks.

  6. This is a little like the Indian cilantro sauce I found in India. I’m going to make some tonight. I wonder how fresh-clipped Vietnamese cilantro will work?

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