RECIPE

[JTB]

Green Sauce- nice with grilled fish and chicken, in a taco, as a dip, etc. I have won over people who swore they hated cilantro with this.

Some washed cilantro– a bunched handful or more

Peeled garlic—- at least two cloves or as much as you wish for flavor and heat.

White wine—a splash or whatever is needed to blend the cilantro and garlic enough to make a pour-able slurry.

Puree the mix and strain it through a fine mesh strainer to yield a dark green liquid.

Add the liquid to mayonnaise a half teaspoon at a time to obtain a light green, cilantro and garlic-infused sauce.

Enjoy.

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[JanS]

thank you…I’ll have to try this :) Yum

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[angelescrest]

Sounds like Argentine Chimichurri:

Just substitute olive oil for the mayo and balsamic (or any) vinegar for the wine.

Process in food processor.

We eat it with veggies, chips, on any meat/fish…throw the leftover in soup, etc.

Sooo tasty!

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[sbre]

Just received this from my mom yesterday so haven’t had a chance to try it yet, but sounds really good!:

STRAWBERRY SALSA –

2 Cups finely chopped fresh strawberries

1/2 Cup finely chopped yellow onion

1/2 Cup finely chopped red pepper

2 Tablespoons finely chopped fresh cilantro leaves

1 Tablespoon lime juice

1 Teaspoon sugar

1/4 Teaspoon salt

2 Teaspoons finely minced, seedless jalapeno

Mix all ingredients together, cover and chill for one hour

I doubled this recipe.

Enjoy!

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[JTB]

anglecrest, This isn’t at all like chimichurri, which I love. The texture is completely smooth and creamy, thinned out depending on how much green juice you stir into the mayo. The chimichurri I’m familiar with is wet but coarse, mostly parsley with other herbs added. I do think using balsamic vinegar as you suggest rather than the traditional red wine vinegar makes it especially good.

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[angelescrest]

Gotta try it then.

And, wondering if it’s at all like the Peruvian green dipping sauce. That’s got mayo–and is amazing!

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[Author]

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