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Cilantro Lime Sauce



Recipe Info


Difficulty: Easy
Mess Level: Low
Yield: 1 Cup
Prep Time: 5 min
Cook Time: None

Ingredients


  • 1 Cup Plain Greek Yogurt
  • 1 Jalapeno
  • ½ Head Cilantro
  • 1 Lime Wedge
  • Pinch of Salt

Directions


  1. Cut the stems off the cilantro bunch. Don’t worry about picking off each individual leaf, a little bit of stem will add great flavor.
  2. Cut the jalapeno into chunks. If you like it less spicy remove the ribs and seeds. Add the cilantro, salt, jalapeno, and lime juice to the blender.
  3. Pulse the blender a few times and then blend until the mixture is smooth, adding 1-2 Tablespoons of yogurt if needed. Whisk the pureed greens into the yogurt and taste it, add more lime juice or salt if needed. Serve with tacos, fajitas, chicken, shrimp or steak. Enjoy!

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@CleaverCooking
@CleaverCooking

Savannah Says...


  1. What is Emulsified?

    1. Pretty much magic!
      Two liquids that would normally separate becoming one.
  2. How do I fix a sauce when it doesn’t taste right?

    1. Be bold, make the change!
      Start by trying to determine what you don’t like about it. Is it salty? bland? bitter? Maybe too much of an acidic ingredient? Once you’ve figured that out add the opposite to balance that flavor (for example sour and sweet are opposites). Click here the link below for more info on balancing flavors.

Ramblings of a Line Cook

Whenever I get street tacos they always come with some sort of delicious, creamy green or white sauce that ties those tacos together. But what is it? What is this mystery sauce? And how come every time you try to duplicate it you end up with something that looks like it came out of a Gerber, baby food jar?

Typically this is because when you try to emulsify things doing it too quickly or adding too much of one thing can cause the different components to separate, and no amount of blending will ever bind them back together. But instead of giving you an earful on the chemistry of emulsification, today I'm sharing a pretty fail-proof sauce.

We’re using a yogurt base which is so thick and fatty already its gonna hold together really nicely. Just don’t blend the yogurt or it will turn to a watery consistency and you will be very sad. But since I already made that mistake and told you about it, you are now saved. 😉

This sauce is super simple, tangy, creamy and lightened up because we’re just using greek yogurt and vegetables! The perfect guilt-free addition to your meats or veggies.

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