cilantro-yogurt sauce

Cilantro has a distinctive, bright flavor that stars in this standout sauce—which can double as a marinade. Serve it with kebabs, falafel, grilled salmon and many other things.

cilantro sauce recipe

Makes about a pint of sauce

Ingredients:

  • 2 bunches cilantro, rinsed and chopped (use stems except for the tough bottom parts)

  • 1 jalapeño pepper, chopped, seeds and stem end discarded.

  • 1 clove garlic, chopped

  • 1 cup plain, full-fat yogurt

  • 1/4 tsp cumin (ground)

  • 2 TBS olive oil

  • 1/2 tsp salt (more if needed to taste)

  • Juice of 1 lime (more if needed)

Instructions:

  1. Put all ingredients in a blender and whir just until mixture is smooth. Taste, and add more salt and lime if needed. Keeps for a few days refrigerated, though color won’t be as brilliant after a couple of days.

Note: I like to use this as a marinade as well as a sauce; it tenderizes the chicken nicely. Toss chicken pieces in about a cup of sauce to coat, adding an additional pinch of salt and splash of olive oil. Allow to marinate for a few hours, then bake in a 375° oven until browned and cooked through. Never reuse marinade as a sauce—reserve some of the sauce for serving later.