Cilantro Salsa
Killer on grilled meats, this simple herb puree is like pesto with more kick.
Recipe information
Yield
makes about 1 cup
Ingredients
1 cup chopped fresh cilantro leaves
2 garlic cloves, peeled and lightly smashed
1 tablespoon peeled and roughly chopped fresh ginger
1 habanero or jalapeño chile, stemmed, seeded, and roughly chopped, or hot red pepper flakes to taste
1/4 cup extra virgin olive or neutral oil, like corn or grapeseed, or as needed
Salt and black pepper to taste
Fresh lime juice to taste
Preparation
Step 1
Combine the cilantro with the garlic, ginger, chile, and oil in a blender or small food processor. Turn on the machine and puree, adding more oil if necessary to form a smooth paste and stopping the machine to scrape down the sides as needed.
Step 2
Transfer to a bowl and add some salt and pepper, then thin with a tablespoon or two of lime juice. Taste and adjust the seasoning and serve or cover and refrigerate for up to a day (bring back to room temperature before serving).
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
