Good day folks! Here it is, as promised, the brightest, greenest, freshest sauce to hit our fridge (that won’t go brown) in a long long while!
I should start by stating that I could eat foods inspired by Mexican flavors everyday without any issue (really, at all). I mean, really, this food is made with quite possibly the simplest, freshest, and most flavorful ingredients out there – not to mention being outright cheap and easy to obtain and prepare. I’ve yet to meet a person who disagrees with me on this either – and I think I’d be challenged to based on the general love I see for all things taco related online and elsewhere (delicious food truck anyone?).
Let’s just say: LOVE. Yes, there it is – for veggies and meat eaters alike to vegans and gluten free folk. There is something for everyone here….most all an abundance of fresh flavor that you don’t have to break the bank to enjoy!
Let’s go through the list when it comes to the amazing flavors that have permeated our house these days: Limes: easy to find and cheap. Cilantro: easy to find (and grow) and cheap. Green onions: same. The rest? A little goes a long way here: a few nuts (which could easily become dairy too if preferred), a little oil, water and salt (and don’t forget to add a little kale of course!) – and you are set! A gorgeous any-day meal inspiration to top just about anything.
This sauce is part of a trio of sauces I have been playing with – so far this version has gotten the most play simply for the ease of ingredients, and the fresh color and flavour.
Lively Cilantro Jalapeno Sauce:
- (3/4) cup raw whole cashews or pieces
- (1) whole bunch cilantro, stems removed (yup – the entire bunch!)
- (1) fresh jalapeno pepper
- (1/2) bunch green onion (tops only – about 1/3-1/2 cup, no need to chop!)
- (1-2) leaves green curly kale
- (4) tbsp freshly squeezed lime juice (about 2 limes)
- (1) cup water
- (2) tbsp canola or vegetable oil
- (1) tsp good sea salt
Combine all ingredients in a blender and blend on high. Keep things moving with a spatula if you like, and let it go until it is well blended and super duper bright green! Use the whole jalapeno if you don’t mind a little kick, otherwise feel free to remove the seeds first if you prefer a milder flavour. There you have it – pour into a jar and keep sealed in the fridge. This will last at least a week in the fridge – see how long it lasts you!
This sauce works brilliantly (as you can imagine) smothered on a freshly warmed corn tortilla and topped with any range of beans, chopped veggies, with or without meat or cheese. It also works to top any kind of veggie burger and is delicious on the Quinoa Protein Bites posted here! The beauty and simplicity within each of the ingredients in this recipe remind me that good food is always just a step away and needn’t be complicated to be prepared well, or enjoyed.
On a personal note, I am so enjoying the comments and feedback from all of you this week – particularly the notes on your favorite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!