Lately I’ve been going in ‘food’ spurts. For the longest time it was bacon, then avocados and now.. cilantro. Now when it comes to Cilantro you either love it hate it. For some they find the taste overpowering me however for me, I find it to be a very “clean” and “bright” flavor. I LOVE it in chicken, in sauces, Mexican food, with fish and so forth. I mean heck, just a quick search on the website and you’ll find the following that feature Cilantro as a key ingredient:
Just to name a few…
Well I’ve been toying around with this sauce for a while as it’s one of my favorite dressing on super spicy food. For me it cools it down and almost as a ‘chill’ if you will to it so my mouth isn’t entirely going to melt off of my face.
This is PERFECT with my upcoming Margarita Chicken Meatballs in a Spicy Cilantro Peanut Dipping Sauce. Keep an eye out on the website for that recipe and more recipes revolving around this base sauce!Print
- 1 teaspoon red pepper flakes or 1 jalapeno pepper, seeded
- 1 clove garlic
- Juice of 1 lime
- 3–4 tablespoon honey
- 2 teaspoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1 bunch cilantro, all but 1″ of the stems removed
- 1/2–1 cup extra virgin olive oil
- Put all ingredients, minus the oil in a food processor.
- Pulse to combine and chop up.
- While the food processor is running, slowly pour in the oil until the mixture is emulsified and in a pourable state.
- Store in a lidded container in the fridge.