Cilantro Sauce Food

CILANTRO HOT SAUCE

Steps:

• Place all of the ingredients together in a small glass (nonreactive) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for the flavors to mix. Serve at room temperature.

CILANTRO SAUCE

Steps:

• Add the following ingredients to a blender or food processor: cilantro leaves, garlic cloves, ginger, and olive oil. Puree the ingredients. Add more oil if necessary.
• Add salt, pepper, chili flakes, and lime juice to taste. I used about 2 tablespoons of lime juice. Mix once more.
• Serve in a small bowl.

SPAGHETTI WITH CILANTRO SAUCE

Steps:

• In a large saucepan of salted boiling water add spaghetti and cook until al dente.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
• Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

ASIAN CILANTRO SAUCE

Steps:

• In blender, puree ingredients until smooth.

CILANTRO SAUCE

Steps:

• Heat oven to 350 degrees. Roast nuts on a sheet until golden, 8 to 10 minutes. When cool, transfer to a food processor with the cilantro and garlic to taste.
• Process until nuts are coarsely ground; scrape sides if needed. With motor on, add oil in fine stream; pulse until smooth. Turn off motor, add cheese and pulse several times until just mixed. If too thick, add oil. Season with salt and pepper. Serve right away with pasta, grilled meats, vegetables or soups, or freeze.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

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.

CILANTRO-YOGURT SAUCE

Steps:

• Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.