Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes 1 cup

Swirl a vibrant, tangy topping into our Slow-Cooker Turkey Chili with Quinoa before serving. If you don't like cilantro, use parsley instead. The sauce can also be used as a sandwich spread or stirred, like pesto, into hot pasta.

 

 

How to Make It

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency. Add kosher salt to taste. Refrigerate in an airtight container up to 1 week.

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