Salsa de Cilantro y Yerbabuena
Salsa de Cilantro y Yerbabuena
Fiery Cilantro-Mint SauceThis uncooked pale green sauce is perfect over sautéed fish fillets, shrimp, or chicken breasts, or as a dip for raw vegetables. Adjust chile heat to taste. Prepare this sauce shortly before using for freshest color and flavor.
Ingrediënten
Makes about 1 cup
- 1 cup packed cilantro sprigs
- 1 ⁄2 cup loosely packed stemmed parsley
- 1 tablespoon finely shredded mint leaves
- 2 tablespoons hulled raw green pumpkin seeds pepitas
- 2 to 3 serrano chiles chopped with seeds
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice
- 1 ⁄2 teaspoon salt
- 1 ⁄4 cup olive oil
Instructies
- Place all of the ingredients, except the olive oil, in a food processor.
- Process until the ingredients are finely chopped.
- Add the olive oil and process until thick and smooth, about 10 seconds.
- Scrape down the sides of the bowl and process another 5 seconds.
- Transfer to a serving bowl.
- Cover and refrigerate until shortly before serving, up to 3 hours, for best flavor and texture.
Notes / Tips / Wine Advice:
Serve cold.
