Sunday, June 17, 2012

Tangy Cilantro Lime Sauce



Our little deck herb garden is going crazy, and the one thing we barely kept alive last year is thriving and multiplying beyond our wildest dreams this year: cilantro. The most wonderful thing to have an abundance of.
I whipped up this cilantro sauce loosely basing it on a recipe I've used before and by utilizing what we had on hand and, drumroll... wowza, this one is a keeper!!



Here's what you need:
1/2 c. cilantro leaves, loosely packed
1/4 c. spinach, tightly packed
juice of one lime
pickled jalapeƱo slices, 4 to 10 slices (depending on the level of heat you want; we went with 10)
1 garlic clove
1/3 c. mayonnaise
1/3 c. sour cream
salt and pepper to taste


Add the first five ingredients to a food processor and process until smooth. Then, add mayo and sour cream and pulse until blended. Salt and pepper to taste.


And there you have it. It's a little sour, a little creamy, a little spicy and full of the wonderfully rich aromatic cilantro. It packs quite a kick but is also light and refreshing.


It shone atop quesadillas we stuffed with chicken, mushrooms, caramelized onions and tomatoes. This is the perfect tart, fresh, tangy sauce for summer. Enjoy!

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