One large bunch of well rinsed cilantro minus the big stems.
In to the bullet blender with 1/2 cup of olive oil, salt pepper, 3 or 4 garlic cloves and the juice from one lemon.
Blend it up until smooth. Add oil and salt as needed to adjust flavor and consistency.
Store in a handy squeeze bottle
Simply awesome on grilled swordfish, chicken, pork or steak.
Served with a simple tomato and avocado salad. One large tomato sliced, and dusted liberally with garlic powder. Add one avocado sliced up, dress with salt pepper, lots of olive oil and white vinegar.
Cilantro sauce even goes well on the morning egg on a muffin.
Plis envíame un poco para probar, ni idea de que es el cilantro.
ReplyDeleteCilantro es la hierba del coriander. Curatu en Guaraní.
DeleteI adore that knife
ReplyDeleteHi John thanks for visiting. Its a cheap rendition of a Japanese Deba style knife. They are ground on only one side. It stays sharp as a razor for a long time and is very easy to put an edge back on it when needed. One of the favorites in my arsenal. That one and my Japanese cleaver see the most use.
Deletehttp://www.kikumori.co.jp/english/product/wa/index.html
here's a Deba:
http://www.ebay.com/itm/140736868707
Though given the cheap prick I am I am sure I did not spend a quarter of that on mine.
Actually I meant to say Chinese Cleaver.
DeleteThank you so much for your comment on my blog.I wish more people in the world will understand the situation as you do.I am also glad that I discovered your blog.
ReplyDeleteHi guys, this sounds very good and I am going to try it soon. It all looks great to. Good post
ReplyDeleteHi John: I do the same thing with curly parsley. In Venezuela where I am originally from, it is a common dressing for grilled meats. I saw some cilantro at the store the other day and figured why not try the same thing. Its even better than the parsley. On grilled chicken (boneless skinless thighs) or swordfish it is just exquisite.
Delete