Makes about 3/4 cup
Prep time
5 - 10 minutes
Equipment
mini food processor, food processor, or blender. In the countryside of Peru, it is made in a mortar and pestle.
Ingredients
1 large bunch fresh cilantro, leaves (approx. 1 -1 1/2 cups packed)
1/4 Cup of extra virgin olive oil
1/4 cup fresh squeezed lime juice (approximately 2 medium limes)
1 large or 2 small cloves of garlic
black pepper to taste
salt to taste (I prefer Sea salt and use 1/2 teaspoon)
Directions
1. Wash and coarsely chop the cilantro leaves and stems.
2. Pulse all ingredients in a food processor or blender a few seconds until smooth. Do not over-process.
3. Taste the sauce and add hot peppers, black pepper or salt as needed.
The sauce tastes best when fresh, but can be stored for up to two weeks refrigerated in a covered container. If freezing the sauce, do not heat to thaw.
No comments:
Post a Comment