from Spanish food
Notes: this was my first attempt at recreating Jacqueline's awesome green sauce. Was good. Had over roast beef burritos and was enjoyed by both of us. This last time I used a whole bunch of cilantro and seemed a touch strong. Also want to add lime and could possibly skip vinegar?
Ingredients
- 3-4 cloves garlic, peeled
- 1/4 tsp ground cumin
- 3/4 tsp coarse salt
- 1 bunch cilantro
- 1/2 - 1 cup virgin Spanish olive oil
- 4-5 Tbsp (approximately) water
- Spanish sherry vinegar to taste (just used apple cider vinegar, no idea if their similiar)
Preparation
Peel the garlic cloves. Trim stems from the cilantro bunch.Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.
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