I have a problem, I am a serious herb hoarder. When I see gorgeous, huge bunches of herbs at the farmer's market, I just cannot resist. Soon enough, I find my refrigerator full of these delicate, highly perishable plants, and I'm devastated at the prospect of having to throw them out. I remedied a dangerous abundance of cilantro with this quick and versatile sauce. I also threw a little left-over basil and tarragon into the mix. This refreshing sauce can be used on fish or chicken, as an accompaniment to a vegetable stir fry, as a salad dressing, or even a dip for crudité or chips!
Tomato Cilantro Sauce
1 large bunch cilantro
1 garlic clove, crushed
Juice of one lime
1/2 to 1 jalapeño (optional)
1 med tomato
1/4 cup olive oil
1 cup yogurt (optional)
salt and pepper to taste
In a blender or food processor, add the cilantro, garlic, lime juice, and jalapeno, if using. Whirl the ingredients until the cilantro is pureed evenly. Add the tomato and olive oil and process for a few minutes until the mixture is smooth. To create a thicker and tangier sauce, add the yogurt and blend thoroughly. Season with salt and pepper to taste. Chill and serve as desired.
Alternatively, you can simmer this sauce for 15 minutes and use it as a base for making a great Mexican rice. Or add a splash of tequila and saute up some shrimp. mmmmmm. . .
