LICK-THE-SPOON CILANTRO JALAPENO AIOLI
This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.
Provided by ATB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g
THE BEST CREAMY CILANTRO SAUCE
Creamy cilantro that doubles as a salad dressing and dipping sauce is made with yogurt, sour cream, garlic, jalapeno and lots of cilantro! This magical sauce will become your new favorite sauce and is great for dipping, on salads, tacos, and grilled meats.
Provided by Layla
Categories healthy lunch or side
Time 5m
Number Of Ingredients 9
Steps:
- Add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
- Transfer to a dressing bottle or air-tight container and store in the fridge for up to 1 week.
- Use on salads, tacos, burrito bowls, as a dipping sauce or on rice and grilled meats.
Nutrition Facts : ServingSize 1 tablespoon, Calories 33 kcal, Fat 3 g, Cholesterol 2 mg, Sodium 6 mg
JALAPENO HOT SAUCE
Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! Note: instructions not designed for canning or long term preserving.
Provided by Mexican Please
Categories Side Dish
Number Of Ingredients 11
Steps:
- Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
- Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
- Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
- Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.
Nutrition Facts : Calories 202 kcal, Carbohydrate 38 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 1190 mg, Fiber 15 g, Sugar 21 g, ServingSize 1 serving
JALAPENO-CILANTRO GRILLED CHICKEN
This grilled jalapeno chicken is a great dish for a BBQ or any type of gathering. It's always a crowd-pleaser!
Provided by Jane Frid Shifrin
Categories Meat and Poultry Recipes Chicken
Time 8h50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cilantro, parsley, olive oil, soy sauce, cooking wine, jalapeno peppers, garlic, cumin, lime juice, salt, and pepper in a blender. Blend thoroughly until mixture is bright green with a slightly chunky consistency.
- Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Set the remaining marinade aside.
- Cook chicken on the preheated grill, brushing occasionally with reserved marinade, until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 466.6 calories, Carbohydrate 8.2 g, Cholesterol 69.9 mg, Fat 38.2 g, Fiber 1.7 g, Protein 23.2 g, SaturatedFat 6.6 g, Sodium 2012.4 mg, Sugar 1.3 g
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