Cilantro Sauce

Sometimes you have to try and kick yourself when something so easy is so flippin’ good. Last week during the Green Bay Packers game, we had nacho night. We thought we would celebrate game day, as we hoped for a victory, which was not the case, with a nice plate of ‘build your own nachos’. I know how my family rolls when it comes to nachos. The kids are typically a bit of meat and cheese, while my daughter might be just cheese and chips. My wife will load hers with cheese, chips, a bit of meat, avocado, maybe some lettuce and tomato. Me on the other hand? Well, I like to jazz mine up, and load them up with things like beans, onions, cilantro, and some chilies. As I normally just use chopped up sprigs of cilantro, I decided to go another route, and make a cilantro sauce to heavily drizzle throughout the nachos, and whoa, was this stuff ever amazing!

Cilantro Sauce Recipe

Super simple ingredients yields a sauce so awesome that you will be blown away.

Let’s get started.

Ingredients:

  • 1 bunch of fresh cilantro, cleaned
  • 2-3 cloves of garlic (add more or less for garlic intensity)
  • 1/2 tsp salt, to taste
  • 1 pinch of cayenne pepper
  • 3/4 cup of olive oil
  • 1/4 cup of water

Add everything to a food process and blend until you have a smooth sauce. Pour into a glass container, and place in the refrigerator until you are ready to use. When you are ready to use, give a gentle shake, and spoon onto whatever you desire.

How to make cilantro sauce

I’ve been using this sauce on everything from eggs at breakfast, to salads, and even drizzling on sandwiches.

This cilantro sauce is bright, and intense in flavor. You get that awesome punch of garlic cilantro flavor in every bite. I hope you enjoy!

Cilantro Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 bunch of fresh cilantro, cleaned
  • 2-3 cloves of garlic (add more or less for garlic intensity)
  • ½ tsp salt, to taste
  • 1 pinch of cayenne pepper
  • ¾ cup of olive oil
  • ¼ cup of water
Instructions
  1. Add everything to a food process and blend until you have a smooth sauce. Pour into a glass container, and place in the refrigerator until you are ready to use. When you are ready to use, give a gentle shake, and spoon onto whatever you desire.
  2. I've been using this sauce on everything from eggs at breakfast, to salads, and even drizzling on sandwiches.
  3. This cilantro sauce is bright, and intense in flavor. You get that awesome punch of garlic cilantro flavor in every bite. I hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

11 thoughts to “Cilantro Sauce”

  1. I mixed some of this up this morning – VERY good! I might add a bit of greek yogurt to make it a creamy sauce for some things.

    LOVE the new look of your blog – clean, easy to find things – I always like “related” posts on food blogs to see things I might have missed.

  2. Yum! just whipped some up – i used an immersion blender and made it directly in my glass jar. So good, and couldn’t be easier 🙂

  3. I just made this and I had a fresh jalapeno so I seeded and chopped it and added to the mini processor. I used olive oil and tiny bit of white vinegar. It is really good.

  4. Yesterday I had a bunch of Cilantro that I didn’t want going to waste so I made it into a mock Pesto sauce just for me. And lo and behold, today I find YOUR recipe which is a lot like mine! Lol.

    Here’s what I did…and, no, I didn’t measure anything. I just put everything into a blender and seasoned ‘to taste’:

    A large bunch of Cilantro from the supermarket, rinsed and gently shaken
    Enough Olive Oil to make the cilantro move around in the blender
    Several heaping tablespoons of Parmesan Cheese (for flavor and to replace any need for salt)
    Several hefty shakes of Onion Powder
    Several hefty shakes of Garlic Powder

    Cut off any brown stems/leaves and then put ALL of the remaining Cilantro into your blender.
    Add in the Parmesan Cheese, Onion Powder, and Garlic Powder.
    Drizzle in three or four tablespoons of Olive Oil to see if everything ‘moves’ once the blender is turned on. If things don’t look like they’re moving much, just add some more oil until your blender isn’t working so hard that it’s making YOU tired!

    Remember, this is ‘to taste’ so if you don’t like an ingredient, omit it or substitute another spice/cheese that you’re more fond of.

    I keep my Cilantro Sauce in a plastic food-grade squeeze bottle in the refrigerator. Now I never have to toss out Cilantro from my veggie bin that wasn’t used up fast enough! 🙂

  5. Do I use all the stalks or just the leaves? The first time mine came out better than what I made today? Hope to get a response regarding the stems… Thank you! Mj

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