SPICY PARSLEYCILANTRO SAUCE

Cooking Light - - Dinner Tonight 4 Sauces For Any Protein -

A blender is the best tool for achiev­ing the smooth tex­ture of this sauce. To dial down the spici­ness, re­move the seeds from the chiles be­fore blend­ing. Serve over grilled or roasted chicken, pork, beef, or lamb, or spoon it on eggs. Place 1 cup packed fresh cilantro leaves, 1/4 cup packed fresh cilantro stems, 1/4 cup packed fresh flat-leaf pars­ley leaves, 1/4 cup sliced unseeded ser­rano chiles, 1 Tbsp. fresh lemon juice, 1 gar­lic clove, 3/4 tsp. kosher salt, 1/4 tsp. ground cumin, 1/8 tsp. ground co­rian­der, and 1/8 tsp. ground car­damom in a blender. Pulse un­til finely chopped, about 7 times. With blender run­ning, grad­u­ally add 2/3 cup canola oil un­til smooth. Serve im­me­di­ately.

SERVES 12 (serv­ing size: 1 Tbsp.) Calo­ries 112; Fat 12g (sat 1g, un­sat 11g); Pro­tein 0g; Carb 0g; Fiber 0g; Sug­ars 0g; Sodium 122mg; Calc 0% DV; Potas­sium 0% DV

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