Fresh coriander sauce (Salsa de Cilantro)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2jalapeno peppers
- 2large bunches fresh coriander, approximately
- 2large cloves garlic
- 1cup water
- 2tablespoons butter
- 2tablespoons olive oil
- ½cup finely chopped onion
- 1tablespoon finely chopped hot fresh chili pepper, stem removed but with seeds
- ½cup chopped peeled red tomato
- Salt to taste if desired
Nutritional analysis per serving (3 servings)
178 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 458 milligrams sodium
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.
Powered by
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 1½ 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