Cilantro Cocktail Sauce Recipes
CILANTRO SAUCE RECIPE
Drizzle this one all over your life. Wellness and happiness will ensue.
Provided by Carolyn Gratzer Cope
Categories Sauces and Condiments
Time 5m
Number Of Ingredients 5
Steps:
- Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth, stopping to push cilantro down into the blades as necessary.
Nutrition Facts : Calories 83 calories, Carbohydrate 0.8 grams carbohydrates, Fat 9.4 grams fat, Fiber 0.1 grams fiber, Protein 0.1 grams protein
CILANTRO HOT SAUCE
Steps:
- Place all of the ingredients together in a small glass (nonreactive) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for the flavors to mix. Serve at room temperature.
CILANTRO COCKTAIL SAUCE
Add flare to basic cocktail sauce by adding in chopped fresh cilantro leaves! Follow cocktail recipe or add the leaves into your favorite premade cocktail sauce.
Provided by Hopkins82
Categories Sauces
Time 8m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine ketchup and horseradish.
- Stir until well incorporated.
- Add Worcestershire, hot sauce, salt and pepper; taste, and season according to preferences.
- NOTE: to add a little extra kick, sprinkle a dash of cayenne pepper and mix well.
- FOR EASE: combine favorite premade cocktail sauce with chopped fresh cilantro.
Nutrition Facts : Calories 145.3, Fat 0.9, SaturatedFat 0.1, Sodium 1525.3, Carbohydrate 36.9, Fiber 2.4, Sugar 32.1, Protein 2.8
GREEN ONION CILANTRO SAUCE
This is a great sauce to serve over chicken or fish, as well as a wonderful sauce to make tamales with (mix with cooked chicken, pork, or tofu).
Provided by MMENIGMA
Categories Everyday Cooking
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Place cilantro, green onions, almonds, olive oil, and Parmesan cheese in a food processor; puree until smooth. Gradually pour in stock until the sauce has the consistency of a thin gravy.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 4.3 g, Cholesterol 4.7 mg, Fat 13 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 132 mg, Sugar 1.1 g
SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO
Categories Tomato Appetizer Sauté Super Bowl Low Carb Kid-Friendly Low Cal Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
- Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
- Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
CILANTRO-MINT SAUCE
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Combine ingredients in the bowl of a food processor with 3 to 4 tablespoons water. Blend until well combined; the mixture should still have some texture.
CILANTRO-CHILI PEPPER SAUCE
I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
Provided by Jeff
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
- Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
- Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 7.7 g, Fat 1.8 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 672.8 mg, Sugar 5 g
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