Cilantro & Jalapeño Green Sauce

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Getting Sauced

Cilantro & Jalapeño Green Sauce

Side

New to Tracy’s Kitchen is this stupendous, herbaceous green sauce from Epicurious. This was so DELICIOUS we drizzled it over chicken and grilled corn on the cob, and used it as a dipping sauce for appetizers.

I can see this on shrimp tacos, stirred into rice, grilled steak salad anyone? …. Plus, it’s a very lovely shade of green. Blew us away it was that good. And easy!

Toss a big bunch of cilantro in a blender with the other ingredients and then drizzle it over everything and I mean everything. The original recipe called for plain whole-milk yogurt but I used Mexican crema as I think it is a tad creamier. Use plain whole-milk yogurt or sour cream if you would like a slightly thicker, spoon-able sauce.

MaiTaiTracy Tips: Tip number 1: Do you use the cilantro stems? Yes! They pack more flavor than the leaves, unless they are thick and woody, in which case trim about 1-inch off the bottom and use the rest. Tip number 2: To get the most juice from the lime as possible, roll the lime with the flat of your hand on the counter while pressing firmly. Then zest the lime and juice it. Depending on how juicy the lime is, you may need two limes to get the ¼ cup of juice.

Unless you don’t care for cilantro, you will love this sauce on just about everything.

Ingredients:
1 large bunch fresh cilantro, trim stems if necessary, coarsely chopped (2 cups packed)
2 green onions, coarse chopped (root ends trimmed, use both the white and green parts)
1 large jalapeño, halved, seeds removed
1 or 2 large limes, zested and juiced (1/4 cup juice; see note)
1 garlic clove, minced
1 teaspoon kosher salt
¼ cup good quality extra-virgin olive oil
¼ cup mayonnaise (Best Foods on the West Coast)
¼ cup Mexican crema

Directions:
In a blender, puree all the ingredients until just combined and flecks of the cilantro are still visible. Transfer to a storage container and refrigerate for up to 3 days. Easy!