1 bunch cilantro
1 medium jalapeños, rough chopped
1 garlic clove, rough chopped
1 Tbl Cilantro Lime Extra Virgin Olive Oil
2 1/2 tsp fresh lime juice
1/4 tsp kosher salt, plus more to taste
1/3 cup Kewpie mayonnaise

Team 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!

PS: if you haven’t subscribed to Smidgen, what are you waiting for? Subscribe with Apple podcasts, Spotify or wherever you get your podcasts. 


1.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.
2.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.
3.Puree all ingredients in a blender until well combined and creamy. Taste and adjust with salt and lime juice.

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