Cilantro Sauce Recipe for Tacos, Nachos, and More
This is a great place to use the whole cilantro stem (minus any roots and gnarly bits). Depending on your blender, you may need to chop them finely.
Cilantro sauce is basically magic
This green stuff is cilantro sauce. And though my main point here is that cilantro sauce is appropriate just about any time and place, drizzled over or guzzled from just about anything, the green stuff is also an anachronism.
That’s because the original home of cilantro sauce is atop black bean tacos, and I wrote about black bean tacos six months ago. Without cilantro sauce, for whatever reason.
But now, if you look closely at the tacos recipe, you’ll see a link to this post for cilantro sauce. As if it had been there all along. As if maybe you just didn’t notice it until now.
To be honest, it’s a little bit of both. Whadda you say we drizzle it with cilantro sauce and call it a day?
Anachronism, what now?
P.S. I know you’re all smarter than average. Obviously. But just in case you were one of the people who, let’s say, stepped out for a minute to look up the definition of anachronism and then came back, I just want to say this to you.
Thanks for coming back. Your follow-through — your “sticktoitiveness,” as my dad would have said — will get you way further in this world than an A-minus vocabulary.
Also, just so you know we’re all in this together: Last week, at age 35, I suddenly realized that when people say “let’s leave well enough alone,” it’s something already done well enough that they’re agreeing to leave alone. Because, you know, it’s already done well enough. Just like everyone’s been saying, out loud, for my whole life.
Before that, I just thought people had all agreed to use a weird way of saying, “Let’s leave that alone.” So. See? We’re all in this together.
- 1/3 cup extra-virgin olive oil
- Juice of one lime
- 1 medium garlic clove, roughly chopped
- 3/4 teaspoon fine sea salt
- 1 bunch cilantro, washed well, including stems
- Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth, stopping to push cilantro down into the blades as necessary.