Cilantro Chili Mayonnaise Recipes

CILANTRO LIME MAYO

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

CILANTRO-LIME MAYONNAISE

Steps:

• Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
• With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.

CILANTRO-LIME COLESLAW

Steps:

• Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

LIME, CHILE AND CILANTRO MAYO

Steps:

• Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice.
• Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually "brings it back." If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
• Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.

CILANTRO MAYONNAISE - SOUTH BEACH DIET

Steps:

• Put all ingredients in a blender.
• Blend until smooth.
• Store in the refrigerator.

CILANTRO-LIME MAYONNAISE

Steps:

• Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

EMERIL'S CILANTRO MAYONNAISE

Steps:

• Put the egg, garlic, mustard, and cilantro in a blender. Cover and puree until smooth. Slowly drizzle in 1/2 cup oil through the feed tube in the top of the blender in a slow but steady stream until mixture begins to emulsify. Add lime juice and continue drizzling in remaining oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Add additional lime juice to taste. Refrigerate if not using immediately.

CILANTRO CHILI MAYONNAISE

Steps:

• In a food processor or blender, puree the cilantro, garlic, jalapeños and cumin.
• Stir into mayonnaise.
• Refrigerate.
• ** Note ** If you think that this is too spicy for your taste, you can calm it down by removing the seeds from the jalapeño peppers.