HOMEMADE CILANTRO-HABANERO HOT SAUCE RECIPE
Make your own spicy hot sauce at home with only 6 ingredients - habanero peppers, cilantro, lemon juice, vinegar, salt and garlic. Here is the recipe.
Provided by Mike Hultquist
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- If using dehydrated habanero peppers, set them into a bowl of very hot water and let them steep for 30 minutes to soften. If using fresh, stem and chop the habanero peppers. Place them into a food processor.
- Add the remaining ingredients and process until well chopped and combined.
- Add to a pot and bring to a quick boil. Watch out for the fumes!
- Reduce heat and simmer about 20 minutes.
- Remove from heat, cool. At this point, you can strain it through a sieve or toss it back into the food processor for a bit more blending.
- Pour into a bottle and use it all up!
Nutrition Facts : Calories 2 kcal, Sodium 58 mg, ServingSize 1 serving
CILANTRO PESTO
Enjoy this flavorful pesto that's made with cilantro and ready in just 20 minutes. A perfect condiment that can be served over grilled steaks.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 37
Number Of Ingredients 9
Steps:
- Remove stems and seeds from jalapeños and large stems from cilantro.
- In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
- Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.
Nutrition Facts : Calories 72, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg
CILANTRO PESTO
This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.
Provided by DragonShoes
Categories Vegetable
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.
Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3
FABULOUS CILANTRO PESTO
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Provided by Gena Urias
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
- In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
- Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g
CREAMY CILANTRO PESTO SAUCE
A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.
Provided by KB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 0.2 g
CILANTRO PESTO
"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.
Nutrition Facts : Calories 152 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HABANERO CILANTRO PESTO
Provided by Global Cookbook
Number Of Ingredients 6
Steps:
- Chop the habs up. Put into blender or possibly food processor with cilantro, garlic and cheese. Puree, slowly adding extra virgin olive oil till emulsified. We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or possibly roasted, as this won't burn on the outside.
Nutrition Facts : ServingSize 169 g, Calories 1151, Fat 116.23 g, TransFat 0.0 g, SaturatedFat 22.63 g, Cholesterol 50 g, Sodium 870 g, Carbohydrate 6.92 g, Fiber 0.9 g, Sugar 1.35 g, Protein 25.15 g
HABANERO-CILANTRO PESTO
Steps:
- Chop the habs up. Put into blender or food processor with cilantro, garlic and cheese. Puree, slowly adding olive oil until emulsified. We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or roasted, as this will not burn on the outside.
Nutrition Facts : Calories 2006 calories, Fat 206.062020249392 g, Carbohydrate 21.6684728578159 g, Cholesterol 49.896 mg, Fiber 3.51403992892726 g, Protein 29.0857787802695 g, SaturatedFat 34.7220811614798 g, ServingSize 1 1 Serving (408g), Sodium 886.257908851337 mg, Sugar 18.1544329288886 g, TransFat 8.73028474140449 g
CILANTRO PESTO
Provided by Food Network
Yield 1 cup
Number Of Ingredients 8
Steps:
- Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.
CILANTRO PESTO
Provided by Daisy Martinez
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- This is particularly good with shrimp skewers or short ribs, but it would be at home with any simple fish steak or fish fillet off the grill. I went with a straightforward white wine vinegar here, but you can fine tune this to your own taste by using sherry vinegar, lemon and/or lime juice, or balsamic vinegar.
- Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving.
CILANTRO PESTO
Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.
Yield makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
CILANTRO-PARSLEY PESTO
Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream.
CILANTRO-PEPITA PESTO
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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