Cilantro Hot Sauce Food

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Steps:

• In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
• Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
• Aji verde keeps well in the refrigerator, covered, for about 1 week.

ZHOUG! (SPICY CILANTRO SAUCE)

Steps:

• Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
• Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
• While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
• Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

CILANTRO CREAM SAUCE

Steps:

• Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat.
• Stir occasionally to avoid scorching.
• Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper.
• In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk.
• As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well.
• Remove your saucepan from heat.
• Add 1 cup of shredded cilantro and stir until blended.
• Pour over your favorite chicken or seafood enchilada dish or whatever you would like.

SPICY CILANTRO SAUCE

Steps:

• Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
• In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Just before serving, stir in lemon juice.