Wednesday, August 8, 2012

Cilantro Jalapeno Sauce

I think my favorite herb to cook with has to be Cilantro!

I love it in all kinds of food and if it's in salsa, then I can't control myself and will eat an entire bowl.

I add it to so many dishes and love it as a garnish. Luckily, my husband loves it as much as I do or we may have a little problem.

You do know that some people don't like Cilantro.  I took a poll on facebook the other day and I was amazed at how passionate folks can be about their like or dislike or this special herb.

You either love it, or hate it.

If you love're going to go crazy for this.  It takes no time to whip up and lasts for 2 weeks in the fridge.  Do you save your sauce jars?  I'm having fun finding things to put in them.  Soup and now this sauce.

We've put it on fish, grilled chicken and my new favorite....EGGS!  It's fantastic!

Cilantro-Jalapeno Sauce
adapted from Culinate

2 cups fresh cilantro leaves
2 jalapenos, chopped
1/4 cup white onion chopped
2 tbsp honey
3 tbsp lime juice
1 tbsp olive oil

Combine all ingredients in a food processor or blender and blend until liquidy.  Season with more salt if needed.  More jalapeno can be added if you want more heat.

Wednesday, August 1, 2012

Chilled Avocado Soup

I have a love affair with avocados. And cilantro but we'll save that for another day.

 I love making guacamole and sitting on the patio with a cold beer and a bag of chips.

 This soup is a perfect light summer meal and tastes like my favorite appetizer! I'm going to make this when my in laws are visiting and serve it in little jars.

Chilled Avocado Soup
adapted from Cookin Canuck

2 tsp olive oil
1/2 yellow onion, chopped
1 large jalapeno pepper, minced
3 cloves garlic, minced
2 tbsp fresh mint leaves
3 avocados, peeled and cut into chunks
2 1/2 cups vegetable broth
1/2 cup coconut milk

Heat oil in a skillet over medium heat and add onion and jalapeno.  Saute until soft for about 10 minutes.  Add the garlic in the last few minutes and don't let it burn.

Get out your food processor and add avocados along with half of your vegetable broth.  Pulse.

Add the remaining broth, the onion mixture, salt and pepper and mint.  Blend until very smooth.  Thin with more broth if you need to.

Refrigerate the soup for at least an hour. If you'll be chilling longer, make sure to cover the soup completely or it will turn brown.  Putting it in little jars solves this problem!

When serving, add a drizzle of coconut milk.