Cilantro Sauce

Adapted from Liana Krissoff’s recipe in CANNING For a New Generation

Makes a little more than ½ cup

This bright green cilantro sauce is pure deliciousness (if you like cilantro).  It is only a little spicy, even leaving in the pepper seeds, but the heat can be dialed up or down.  It will rev up any dish.  It is a wonderful addition to Salmon Cakes, Winter Cabbage Stir-fry or any other mild mannered dish.

Ingredients

1 cup roughly chopped fresh cilantro, including stems

1 hot green chili, stemmed (seeds removed for milder results) and chopped

1 Tablespoon lime juice (or vinegar)

1 teaspoon sugar

½ teaspoon salt, or to taste

¼ cup olive oil

Directions

Combine all ingredients in a food processor or mortar and pestle and puree until smooth. 

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