Cilantro Soy Paste

By Molly O’Neill

Published July 31, 1993

Total Time
5 minutes
Rating
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This spiced Asian mixture makes a good marinade for chicken, shrimp or oily fish like bluefish, bass, tuna and swordfish. Cover with the paste for three hours before grilling and turn frequently. Before grilling over hot coals, wipe off excess marinade.

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Ingredients

Yield:One-half cup

  • ⅔ cup fresh cilantro leaves

  • 4 cloves garlic, peeled and chopped

  • 2 jalapenos, stemmed and seeded

  • 6 tablespoons soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 20 calories; 1 gram fiber; 1320 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a blender. Process until smooth, stopping as needed to scrape sides of the blender.

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