1 bunch fresh cilantro leaves and stems
3 T. olive oil
2 T. fresh lime juice
1 jalapeno pepper, seeded and chopped
1 garlic clove
1/4 c. water
Kosher salt
Process cilantro, olive oil, lime juice, jalapeno, garlic and water in a blender until smooth, adding more water, if needed, to reach desired consistency. Add salt to taste. Refrigerate in an airtight container up to 1 week. Serve as a topping for chili.
Makes 1 cup.
Southern Living magazine, October 2014, p. 120.
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