|Cilantro and parsley sauce|
Peter has done a great deal of partner planting - planting garden things that grow beneficially together and help protect each other from insects and other potential problems. Which is terrific but it has produced far more herbs than what I usually do in my two barrels. The bounty that is coming in right now is parsley and cilantro.
|Cilantro and parsley harvest|
This recipe is for a deceivingly simple cilantro and parsley mojo, or sauce, that goes perfectly with all your grilling choices of chicken, salmon, pork chops, zucchini, onions, scallions, eggplant, corn on the cob and anything else you would put on the grill. Even stone fruit like peaches and apricots brushed with this lightly would be so good. You can add this into dishes while they are cooking and then also serve it as a condiment, giving you a fresh pop to all the great flavors. It is also the secret to some of the best tacos ever. I know those are big claims but I promise you this bright green sauce will turn taco night into a meal of complete silence -- while everyone stuffs their face with seconds.
|Parsley first, then the cilantro ... it will all fit|
Best of all you can make a larger batch if you have the harvest on hand and then freeze it in small containers, ice cube trays (transfer to a storage bag once solid) or freezer safe canning jars. Break this open come November for taco night and add a breath of summer just when it is needed. You can easily scale this recipe back to make just enough for tonight's meal or feel free to go big like I did and store it for later use. Either way this cilantro and parsley mojo is that secret something that takes a dish from really good to extra special and worthy of any Father's Day celebration.
|Cilantro and parsley mojo|
Happy Father's Day to all the dads, granddads, uncles, and special men who help raise our children. If you celebrate like we with do with food in fire of some sort, consider adding this great condiment to the menu.
Cilantro and Parsley Sauce
A full flavored Spanish condiment that can be used while cooking and afterwards for a fresh burst of tastes.
- 4 cups parsley, clean and dried with large stems removed
- 4 cups cilantro, clean and dried with large stems removed
- 2 - 3 cloves of garlic, sliced
- 1/2 tsp kosher salt
- 1/3 cup lime juice, fresh squeezed
- 1/2 cup chive blossom vinegar or red wine vinegar
- 1/3 cup olive oil
- Prepare your parsley and cilantro, keeping the tender leaves and discarding larger stems. I use a salad spinner to dry off the herbs after a good wash.
- Place all of the parsley into the food processor along with the lime juice, vinegar, garlic and salt. Process just long enough to make room for the cilantro. If you are making a smaller batch, just put all ingredients except the oil into the food processor and run until smooth. Scrap down the sides a few times.
- With the food processor running add in the olive oil in a slow drizzle. Continue running the food processor until everything is smooth and has a consistent texture. Taste and adjust the lime, salt or garlic as needed.
- Transfer into ice cube trays, small canning jars that are freezer safe, or other freezer safe containers. This will keep in the freezer for 6 months or longer. Use in marinades, cooking, and as a condiment on the table when it is time to eat. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 3 half pints