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.

Recipe by Southern Living October 2014

Gallery

Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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