20 Minutes 4 servings
By Doreen Colondres
Cilantro is one of the oldest spices in the World… it is known since the Egyptians era and for me it is the one that describes us Latins the most because it is very much used in Mexico, Puerto Rico, Colombia, Argentina, Venezuela and Dominican Republic, Cuba… well, by every Latin!!!
This is one of those sauces that make any dish "shine"… it's very healthy, easy to make and goes perfectly with fish, shrimp, scallops, meat and even with chicken or simple tacos… ah!!!... and it's a bomb to decorate plates. I love it over skirt steak, dipping sauce for "tostones" and it is an amazing touch just by a few drops over the cauliflower puree.
What you need:
- 1 cup of Extra Virgin Olive Oil
- 1 bunch of cilantro
- ½ Lemon
- 1 clove of garlic (big)
- Salt and Pepper to taste
What you need to do:
- Wash the cilantro in water and cut off about one inch of the stems.
- Then mix the oil, the whole bouquet of cilantro and the garlic in a blender.
- Salt and pepper to taste, cut a lemon in half and squeeze it, but not all of it (depending in your taste) and stir again some more seconds until all the ingredients are well mixed.
As I always recommend, if you want to save the left overs of this sauce in the refrigerator, use ½ cup of olive oil and the other ½ make it Canola oil instead of a whole cup of olive oil… this will help the sauce to stay liquefied in the refrigerator (not emulsified).
You’ll see… It is so simple and easy that I assure you that you will make it one of your favorites; if you like cilantro, of course! To know more about cilantro, visit Ñaquis