At once a dressing and a dipping sauce, this green concoction is fresh, tangy, fragrant and irresistibly full of cilantro and lime.
I’ve made many versions of this sauce to pour on grilled steak, but decided to give it a try on grilled chicken and with cooked rice. It was fabulous on both. It would also pair well with grilled vegetables or shrimp.
This sauce makes a great dressing for a salad with romaine, tomatoes, and chunks of avocado. An immersion blender makes quick work of this sauce. Store in the fridge for up to a week. For Calvin, my best sous chef. Enjoy!
Cilantro Garlic Lime Sauce
makes about one cup sauce
1 big bunch fresh cilantro, rinsed and rough chopped, about 2 cups lightly packed
3 cloves fresh garlic, crushed
juice and zest of two fresh limes
1/4 cup extra virgin olive oil
3/4 tsp. sea salt
Habanero hot sauce*, to taste (Tabasco may be substituted)
Use a blender to whirl all ingredients until vibrant green and smooth, about 30 seconds. Taste for acid/salt balance. This is an important step. Working with fresh ingredients means that measurements of key ingredients will need to be adjusted to suit your taste and the ingredients you are using.
*note: To give this sauce some kick I used 15 shakes of a killer good house made habanero sauce called Xni Pec from Cafe Capistrano in Half Moon Bay, CA. Its intense floral note is retained because it’s not heat processed. This sauce is amesomely addictive. The habanero puree in the photo above also works nicely.
