Friday, July 9, 2010
Isabel's Cilantro Sauce
I can garnish my heart out and still not get through a whole bunch of cilantro before it starts spoiling. Pesky cilantro and its short shelf life! I find myself composting bunches far more often than such a flavorful herb deserves. But since discovering this zesty and delicious cilantro sauce (which uses a substantial half cup of the stuff) I no longer have an excuse to be such a wastrel.
The recipe comes from a cookbook called Isabel's Cantina that I bought as a souvenir when I moved away from San Diego. The author wrote the recipes for the restaurant where I used to work, and while my motivations for purchase were sentimental, the book has become quite practical in the kitchen.
I altered Isabel's recipe a little by doubling the garlic and using a mellower apple cider vinegar in place of the red wine vinegar she calls for. The sauce turned out SO good this way, rich yet bright and spicy all at once.
I drizzled the sauce around a plate of brown rice, black beans and cheese with some fresh cherry tomatoes for a meal of exactly ten ingredients. Totally Killer.
Isabel's 4-Ingredient Cilantro Sauce
Total Kitchen Time: 5 minutes. Makes 1 cup.
1/2 cup packed cilantro leaves
2 garlic cloves, grated
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
Free Spice Blend
1/4 tsp. salt
Combine all ingredients and salt in a food processor or blender and puree until mostly smooth.
Posted by Terita at 2:21 PM