Cilantro Garlic Sauce

This cilantro garlic sauce is not a chimichurri but perhaps an ode to one.

I absolutely love the freshness and spiciness of the cilantro garlic sauce. The cilantro is fresh, the garlic is earthy, mixed in with the olive oil and slight tartness of the lemon, it’s a bold and slight acidic flavor. I’ve used this sauce as a marinade, as a topper for my cumin steak, even just as a nice condiment for charcuterie plates. I’m not a fan of parsley, hence cilantro only, but you could always swap out 1 cup of cilantro for 1 cup of parsley, if you were so inclined.

This sauce is so fast and easy to put together and always looks like a million bucks. I keep it in the fridge for about a week and think it’s best served at room temperature. I love this as a marinade for chicken or even to cook fish in. It’s just so light and yummy.

Useless Fact #121: Cilantro is one of the oldest documented herbs in the world. It’s been found in ancient ruins dating back 5,000 years, and it was even mentioned in the Bible.

Unless Fact # 314: In the seventeenth century the French used distilled coriander to make a type of liquor. I love cilantro more than most people, but that just sounds not good. Then again, celery bitters is fabulous and that doesn’t sound all that appetizing. Perhaps it’s time to start back up with the moonshine. Imagine it now, chicken-cilantro moonshine. LOL. I really do need to write down that story. It was truly frightening.

Other favorite condiments include:

Cilantro Garlic Sauce

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Course: CondimentsCuisine: PunjabiDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Total time

15

minutes

Ingredients

• 4 4 cloves garlic

• 1 tsp 1 salt, or to taste

• 2 cups 2 fresh cilantro, finely chopped

• 1/2 cup 1/2 olive oil

• 4 tbsp 4 fresh lemon juice

• 1 tsp 1 cayenne

• 1 red jalapeño, finely chopped

Directions

• Mix:
  Mince garlic and mix with salt.
• Transfer to a blender and add remaining sauce ingredients, then blend until desired consistency.
• Serve:
• Use immediately or refrigerate for up to one week.

Notes

• I like to leave this course so it has more of a chimichurri texture, but you can make it smooth as well if you’d prefer.

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