Garlic and Cilantro Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1/2 c Lime juice
- 2 bn Cilantro, finely chopped
- 1/4 c Extra virgin olive oil finely chopped
- 1 ts Salt
- 2 Jalapeno peppers, seeded and
- 1 Garlic head, peeled/minced
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
- Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4.
- Sauce will keep in refrigerator for up to 4 days.
- Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Chef's knife
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Cutting board
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Vegetable peeler