Green Sauce (Cilantro Lime Dressing) - 1 tsp
 - 1 tsp Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 20.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 8.5 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Green Sauce (Cilantro Lime Dressing) - 1 tsp calories by ingredient
Introduction
We just call it 'green sauce' because it's a fridge staple. But really it's more like a THICK dressing...We make this weekly and put it on EVERYTHING! Salads, rice, salmon, beans, wraps, nachos, you name it.
It needs at least 4 hours for the flavors to meld...even better overnight, so be patient!
You can also use it in dip...just add plain yogurt and cream cheese! We just call it 'green sauce' because it's a fridge staple. But really it's more like a THICK dressing...
We make this weekly and put it on EVERYTHING! Salads, rice, salmon, beans, wraps, nachos, you name it.
It needs at least 4 hours for the flavors to meld...even better overnight, so be patient!
You can also use it in dip...just add plain yogurt and cream cheese!
Number of Servings: 72
Ingredients
-
One large "bunch" of cilantro, including most of the stems (about 3 cups, or about 2 ounces weighed.)
3 cloves Garlic
1 tsp Red Pepper Flakes
1/4 tsp Salt
3/4 cup Canola Oil
2 Tablespoons (1 fl oz) Lime Juice
Directions
Cut off the lower, thickest parts of the cilantro stems. Using most of the stems makes the 'sauce' nice and thick. The stems have more flavor, too!
Roughly chop the cilantro, peel the garlic, add all ingredients to blender, and whiz!
Store in a jar, Refrigerate and wait a few hours for the cilantro to release it's magic and the garlic to mellow out.
I use an immersion blender to get it really emulsified. I just tear up the cilantro by hand instead of pre-chopping.
Taste as you go...start with less garlic and pepper if you are afraid of it, or add more if you are adventurous!
I usually "eyeball" my ingredients depending on the amount of cilantro we have, so making an actual recipe was challenging for me. Sometimes it's got too much garlic, other times too much lime. We happily eat it anyway.
You can substitute ground chilis if you don't have red pepper flakes.
shake or stir b4 serving
One serving=One teaspoon
This makes about 1.5 cups, or 72 teaspoons.
Number of Servings: 72
Recipe submitted by SparkPeople user SONGBIRD808.
Roughly chop the cilantro, peel the garlic, add all ingredients to blender, and whiz!
Store in a jar, Refrigerate and wait a few hours for the cilantro to release it's magic and the garlic to mellow out.
I use an immersion blender to get it really emulsified. I just tear up the cilantro by hand instead of pre-chopping.
Taste as you go...start with less garlic and pepper if you are afraid of it, or add more if you are adventurous!
I usually "eyeball" my ingredients depending on the amount of cilantro we have, so making an actual recipe was challenging for me. Sometimes it's got too much garlic, other times too much lime. We happily eat it anyway.
You can substitute ground chilis if you don't have red pepper flakes.
shake or stir b4 serving
One serving=One teaspoon
This makes about 1.5 cups, or 72 teaspoons.
Number of Servings: 72
Recipe submitted by SparkPeople user SONGBIRD808.