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.
1 bunch fresh cilantro (leaves and stems)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 garlic clove
1/4 cup water
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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