RCI-SC.005.0035.001
Coriander Sauce
Makes about 1 cup.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bunch fresh cilantro1 unitstemmed (about 1 cup loosely packed leaves)
- garlic3 clovespeeled
- jalapeno1 unitor other hot pepper, seeded
- ½ cup
- fresh lemon juice or ⅓ cup distilled white vinegar⅓ cup
- salt1 tspor to taste
- ½ tsp
- ground cumin¼ tsp(optional)
- water2 tbspup to 4, or as needed
Method
1
Roughly chop the cilantro leaves, garlic cloves, and seeded jalapeno into smaller pieces for easier processing.
2
Add the walnut pieces to a mortar or food processor and grind until finely crushed but not to a paste, then transfer to a mixing bowl.
2 minutes
3
Combine the chopped cilantro, garlic, and jalapeno in the mortar or food processor and crush together until a coarse paste forms, releasing the aromatic oils.
4
Transfer the cilantro-garlic mixture to the mixing bowl with the crushed walnuts and stir to combine thoroughly.
5
Pour in the fresh lemon juice (or distilled white vinegar) and add the salt, freshly grated black pepper, and ground cumin if using; mix well to distribute seasonings evenly.
6
Add water, starting with 2 tablespoons, and stir vigorously until the sauce reaches a consistent, pourable consistency, adding up to 2 more tablespoons as needed.
7
Taste and adjust the seasoning with additional salt, pepper, or vinegar as desired, then serve at room temperature as an accompaniment to grilled meats, rice dishes, or bread.