Cilantro Salsa

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Miscellaneous Recipes | Sauces Recipes

Yield: about 2/3 cup

Deborah Madison includes this recipe in her cookbook, Vegetarian Cooking for Everyone (Broadway Books, 1997). Serve it as a dip, with hard-cooked eggs, or atop cooked vegetables.

• 1 jalapeño, seeded
• 1 large bunch cilantro, stems removed
• 1/2 cup mint leaves
• 2 cloves garlic
• 1/4 cup water
• 1/2 cup plus
• 2 tablespoons olive oil
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt, to taste

For a creamy sauce, coarsely chop jalapeño, cilantro, mint, and garlic, and puree in a food processor with 1/4 cup water and oil. Add lime juice, cumin, coriander, and salt. Taste and correct the spices.

For a more traditional salsa with the herbs suspended in oil, chop everything very finely by hand, then stir in 1/4 cup water, oil, and spices.

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