Cilantro Sauce
Cilantro Sauce is one of our favorites. It can be cool and refreshing or straight from the gates of hell. It’s a delicious, easy and beautiful sauce. In researching Cilantro Sauces around the world I found that almost every family has their own recipe for this all purpose sauce. I found that there is no right or wrong way to make it. Make it to your taste, hot or mild. We made this one back in 2009 and have been using it as a house sauce either on or off the grill for beef, chicken, pork chops, omelets and ribs. And it makes a great dipping sauce and can be served either hot or cold. I really like it warm with chips.
I do believe that this sauce has stolen the show more than once when we served it to guests. After letting it set for a few days and get happy this sauce just gets better and better. I put some on omelets and was really surprised by the change. It had taken on a more sweet and fiery flavor. The sweet I am guessing from the onion.
It is REALLY GOOD!
Cilantro Sauce
A Sauce Recipe
Ingredients: Cilantro Sauce
- 2 bunches of fresh cilantro, chopped
- 10 cloves of garlic, rough chopped
- 2-4 jalapenos, rough chopped
- 1 large sweet onion, rough chopped
- 1 cup olive oil
- ½ cup balsamic vinegar
- ½ cup water
- 1 tsp. course ground black pepper
- 1 tsp. coarse salt
Cilantro Sauce
A Sauce Recipe
Directions: Cilantro Sauce
Place onion and garlic into your food processor and blend until smooth. Add the cilantro, a little at a time. Now you can add the rest of the ingredients and blend until smooth. You can make this sauce as mild by leaving the peppers out or as hot as you please by using a hotter pepper, or not seeding them. I think the sauce is best after a few days getting happy in the fridge. Good served either Hot or Cold…
Served on Refried Beans
As a Dip
Cilantro Sauce
A Sauce Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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Our Cutlery Provided By
- 2 bunches of fresh cilantro, chopped
- 10 cloves of garlic, rough chopped
- 2-4 jalapenos, rough chopped
- 1 large sweet onion, rough chopped
- 1 cup olive oil
- ½ cup balsamic vinegar
- ½ cup water
- 1 tsp. course ground black pepper
- 1 tsp. coarse salt
- Place onion and garlic into your food processor and blend until smooth. Add the cilantro, a little at a time. Now you can add the rest of the ingredients and blend until smooth. You can make this sauce as mild by leaving the peppers out or as hot as you please by using a hotter pepper, or not seeding them. I think the sauce is best after a few days getting happy in the fridge. Good served either Hot or Cold…
