Small Bowl of Pebre de Cilantro
(click to enlarge)

Cilantro Mayo Sauce


Chile   -   Pebre de Cilantro
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
35 min
Yes		 A fine and tasty sauce or dip. It works well as a spread on bread, sauce for side dishes, or dip for chips, fries, or crudités. Also good with fish or chicken.




10
3/4
3
2
tt
1/4
1
1/4
oz
c
oz
cl

c
T
t
Tomatoes
Cilantro
Onion
Garlic
Chili, grn (1)  
Mayonnaise
Olive Oil
Salt

As you prepare ingredients, just add them to your blender, or the tall can of your Mixie.

Make   -   (35 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut out cores if hard and cut them into quarters.
  2. Chop CILANTRO coarse. Measure is after chopping and moderately packed. You can use tender stems along with the leaves.
  3. Chop ONION small.
  4. Crush GARLIC and chop small.
  5. Chop CHILI small.
  6. Mix together All Items.
  7. Serve cool. In a tightly sealed container, this sauce will keep in the fridge for several days.
NOTES:

  1. Chili, Green:

      How hot the sauce is will be up to your best judgement. I used 4 Aji Limo, about 2-1/2 inches long but quite hot, which was fine for me, but I'd cut it to 2 for guests. While you're blending, you can add hot green chili a bit at a time. Stop the blender and taste until it is as you like it. For details see our South American Chilis page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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