Creamy Cilantro Sauce
Makes 1 cup
10
minutesTeam Cilantro. Chef and Red Stick Spice owner, Anne, declared herself a team member during episode 1 of our podcast Smidgen. For those of you who love cilantro, don’t wait to make this sauce. This cool, creamy condiment is a must for serving alongside our Peruvian Spatchcock Chicken. Serve with the chicken as a dipping sauce. It’s also a delicious dressing for a southwest salad with black beans and corn. It’s a staple for summertime bbq to serve with grilled fish and shrimp. Make sure you have a jar in your fridge for taco night!
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Ingredients
1 bunch cilantro
1 medium jalapeño, rough chopped
1 garlic clove, rough chopped
1 Tbsp Key Lime Avocado Oil
Juice of 1 lime
1/4 tsp kosher salt, plus more to taste
1/3 cup Kewpie mayonnaise
Instructions
- Place all ingredients in a blender. No need to pluck the cilantro leaves from the stems. We used all but 1/4 of the bottom of the stems. The tender part of the stems bring in big flavor and mild sweetness.
- For the jalapeno, we removed most of the seeds but left the membranes in tact. We wanted mild heat. If you want more heat, drop the jalapeno, seeds and all, in the blender. They’ll get blitzed to smithereens and will add nice warmth.
- Puree all ingredients in a blender until well combined and creamy. Taste and adjust with salt and lime juice.
2 Comments
Been making this to go with the peruvian spatch cock chicken for a few years now, and my kids literally lick the plate clean afterwards every time.
One of their favorite things is to mix it into plain white rice and eat it that way. Creamy cilantro lime rice? Yes, please!
So great to hear, Genevieve! We love this cilantro sauce, too! It’s a delicious taco drizzle, dressing for a quick slaw and a great dip for cucumbers and carrots!