Fresh coriander sauce (Salsa de Cilantro)
Updated September 10, 2015
- Total Time
- 20 minutes
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Ingredients
2 jalapeno peppers
2 large bunches fresh coriander, approximately
2 large cloves garlic
1 cup water
2 tablespoons butter
2 tablespoons olive oil
½ cup finely chopped onion
1 tablespoon finely chopped hot fresh chili pepper, stem removed but with seeds
½ cup chopped peeled red tomato
Salt to taste if desired
Nutritional analysis per serving
7 grams carbs; 20 milligrams cholesterol; 179 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 2 grams fiber; 458 milligrams sodium; 2 grams protein; 3 grams sugar
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
- Step 1
Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
- Step 2
Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
- Step 3
Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 ½ cups of leaves, loosely packed.
- Step 4
In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
- Step 5
Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
- Step 6
Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.
Private Notes