Say hello to my current obsession:
Last week one of my coworkers was looking to get rid of several bunches of excess, past-it’s-prime cilantro before it became completely unusable; I quickly took her up on her offer and brought home a big bundle of fragrant cilantro. Knowing it wouldn’t last much more than a day in the fridge before becoming completely wilted/mushy, I decided to transform it onto a spicy sauce I could use with lunches and dinners all week. 
You’ve seen versions of this sauce under slightly different names here and here, but I think this one warrants its own post. I didn’t craft it to go with one specific meal; I wanted it to go with all the meals.
The beauty of this sauce is in it’s versatility. It is creamy, fresh, spicy, and super herbaceous. There’s a little tang from lemon juice, and plenty of heat from two whole jalapenos. You can prettymuch drizzle it anywhere you’re looking for something fresh, spicy, and saucy, like:
on burrito bowls, tacos, enchiladas, or virtually any central or south american-inspired dish;
inside of spring rolls or on top of sushi bowls;
over eggs, potatoes, or any roasted meat;
on top of roasted sweet potatoes, or any roasted vegetables;
and prettymuch anywhere else you can think of. So, everywhere. You can use this sauce everywhere.
I hope you’ll try out this sauce! I’m sure you are going to love having a jar in the fridge to drizzle over anything that finds its way onto your plate this week! If you do, leave a comment below or tag me #bakedgreens on Instagram so I can see all your saucy creations!
Cilantro Jalapeno Sauce
Ingredients
- 1 large bunch of cilantro stem ends removed
- 1-2 jalapenos seeds removed for less heat
- 1 clove of garlic
- juice from 1 lemon
- 1/4 cup plain whole milk yogurt (I used homemade; Greek yogurt works well here)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Put all ingredients into the bowl of a food processor or a high speed blender (I used my Vitamix). Blend until smooth, about 1-3 minutes. Store sauce in an airtight container in the fridge for up to 5 days. Yields about 1 cup of sauce.