Easy Coriander Sauce For Everything Recipes

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EASY CORIANDER SAUCE FOR EVERYTHING



Easy Coriander Sauce for Everything image

This easy homemade coriander sauce adds a spicy fresh kick to any of your meals! Coriander gives this sauce an intense flavor and deep green color, and fresh green chilies add up the heat.

Provided by Hawwa

Categories     Side Dish

Time 10m

Number Of Ingredients 7

2 Bunch Coriander ( It is around 2 cups of coarsely chopped coriander leaves with stalks.)
7-8 Cloves Garlic
1 Small Onion
4 Whole Green Chilies
1/4 Cup White Vinegar
1/3 cup Water
1/2 Tbs Salt

Steps:

  • Wash the Coriander well and discard any stalks which are thick and tough. Then coarsely chop.
  • Peel Garlic and Onions and cut into small pieces.
  • Combine all the ingredients into a blender and blend into a smooth paste.
  • Serve your savory snack spice up your meals. It will simply go with everything.
  • Store in an airtight glass jar.

Nutrition Facts : Calories 38 kcal, Carbohydrate 7 g, Protein 1 g, Fat 0.1 g, SaturatedFat 0.03 g, Sodium 1760 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 0.07 g, ServingSize 1 serving

FRESH CORIANDER SAUCE (SALSA DE CILANTRO)



Fresh coriander sauce (Salsa de Cilantro) image

Provided by Zarela Martinez

Categories     condiments, sauces and gravies

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 10

2 jalapeno peppers
2 large bunches fresh coriander, approximately
2 large cloves garlic
1 cup water
2 tablespoons butter
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped hot fresh chili pepper, stem removed but with seeds
1/2 cup chopped peeled red tomato
Salt to taste if desired

Steps:

  • Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
  • Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
  • Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
  • In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
  • Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
  • Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams

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