Have you ever been to a Latin restaurant and noticed a green dressing that is radioactive-green? Well, thanks to FoodMayhem and our nuclear-test facility, we have created a super simple, recipe to recreate that delicious sauce. You’ll find this tasty dressing perfect for anything from salad to fish to chicken to steak and as you’ll see in an upcoming post, even sweets.
* this photo added on 10/23/09
Jalapeno-Cilantro Sauce
~makes about 1.5 cups
Ingredients
- 3 Jalapenos, stemmed, seeded, and chopped
- 5 cloves Garlic
- 1/2 tsp. Honey Dijon Mustard
- 1 tbsp. Lime Juice
- 1 tbsp. White Vinegar
- Kosher Salt
- 1/2 oz. Fresh Cilantro (about 1 cup), stemmed
- 1/4 cup Extra Virgin Olive Oil
Instructions
1. Add jalapenos, garlic, mustard, lime juice, vinegar, and a healthy pinch of kosher salt to a blender. Pulse until contents are pulverized and liquid, use a spoon to scrape down sides as necessary.
2. Add cilantro and run on blender on medium speed. Begin to slowly drizzle in olive oil. Continue until half of oil is added. Stop to scrape down sides, ensure that everything is fully processed (no chunks) before continuing to add oil. Continue pouring oil in slowly while on medium.
Serve immediately with your favorite Latin dish or refrigerate.
How does this compare to Sophie’s Cubano? That’s the gold standard for me.
Also, I was speaking with a friend who owns a restaurant and he said coconut oil is incredibly healthy. Does FM care to weigh in?
It’s actually not totally dissimilar to the Sophie’s sauce… which I agree, is absolutely awesome. This will get you very close to the gold standard.
Coconut oil has many health benefits and is one of the most common fats used worldwide. However, it is a almost fully (90%) saturated fat, which is infamously linked to cardiovascular diseases and theories linking it to cancer.
Knowing that, there are also some very good sides. Due to the high saturated fat content, coconut oil is one of the most shelf-stable fats. Kept in a cool, dry place, it can stay for 1.5 – 2 years. Also, because of it’s chemical composition it is digested quite easily. Supposedly it helps fights infection as well, but I can’t find any specific studies about that.
By the way, here’s a post we did on how to extract the fat from coconuts.
i love the bright green!
That looks like something even I might be able to eat…I can’t handle really spicy food, but with only 3 jalepenos, I’m going to have to try this out- I love the color!
Looks gorgeous and I love Jalapenos and cilantro. Thanks!
The colour is fantastic! I love dips & Baz loves Jalapenos, we’re having Mexican tonight so this will do nicely…thank you :0)