Mexican Cilantro Sauce

Name: Mexican Cilantro Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large bunch cilantro (4-4½ ounces (stems and leaves)); 1 medium-size jalapeno (around 1 ounce, seeds removed and reserved); 2 medium green onions (scallions, roots removed, cut into 4 pieces each); ⅓ cup neutral-flavored oil (ie. - canola, sunflower, safflower, avocado, grape -seed or vegetable); ¼ cup fresh lime juice; 1 medium clove fresh garlic; 1 teaspoon honey; ¼ teaspoon kosher salt (maybe more)

5.0

(4)

thecafesucrefarine.com

Your recipes

Prep Time: 10 minutes

Total: 10 minutes

Servings: 32

Ingredients

Remove All · Remove Spices · Remove Staples

1 large bunch cilantro (4-4½ ounces (stems and leaves))1 medium-size jalapeno (around 1 ounce, seeds removed and reserved)2 medium green onions (scallions, roots removed, cut into 4 pieces each)⅓ cup neutral-flavored oil (ie. - canola, sunflower, safflower, avocado, grape -seed or vegetable)¼ cup fresh lime juice1 medium clove fresh garlic1 teaspoon honey¼ teaspoon kosher salt (maybe more)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Roughly chop the cilantro into approximately 2-3-inch lengths.

Step 2

Combine all ingredients in the bowl of a food processor or blender. Blend until nice and smooth. Taste and a bit more salt, if needed.

Step 3

Store in the refrigerator for 4-5 days in an airtight container. This sauce can also be frozen for 1-2 months in an airtight container. Thaw and shake well before using.