in pursuit of more

living with just a little less

Lively Cilantro Jalapeno Sauce

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 flavours every day 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 flavour that you don’t have to break the bank to enjoy!

Let’s go through the list when it comes to the amazing flavours 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 colour 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 favourite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!

40 responses to “Lively Cilantro Jalapeno Sauce

  1. Yum, yum, YUM!!! I am SO making this for LM tomorrow night (to have on top of the BBQ’d man-food) Can’t wait to try this and see how it measures up against the kale pesto (I am currently working my way through the second batch and have kept this one away from the neighbours!) Loving the IPOM recipes. 🙂

    1. Oh – and our favourite cheap and easy meal, colloquially known as ‘sluts’ at our house, more popularly known as pasta puttanesca. Onion, garlic, zucchini (all chopped fine), chilli flakes, can of chopped tommies, capers, anchovies, black olives and parsley cooked up and served over pasta. Easy-peasey lemon-squeazey! Double 🙂

    1. Oh me too….I had so much fun throwing the entire bunch in when making this this recipe! There is something about this herb that makes me just feel happy – you too? 🙂

  2. Your pics stopped me in my tracks! I love the colors. They really pop! I’ll have to try this recipe. It looks like perfect springtime-summertime snack on the terrace. Ah, but what to do about the cilantro? My husband is allergic to it. It tastes like soap, he says. He has a super sensitive palate. Sigh! Will it be missed? Any substitutions? Thanks, Shira! Theadora

    1. Hi Theodora – your poor husband! Many who aren’t fans of cilantro have the same complaint (re:the soap!), you could sub parsley too – that would be very fresh tasting and full of green and vitamins too!

  3. wonderful recipe… I would never have thought of adding nuts to this particular sauce… I’m thinking of giving it a try with toasted peanuts and maybe toasted sesame seeds, instead of the cashews… I’ll let you know!

    1. Thanks Gabby! It’s starting out a-okay – thanks to a few good cups of coffee! Try this one on the quinoa bites…so good! It keeps too which is a bonus! Hope you are good too ! 😉

    1. Thanks Marina – nice to see you while you are traveling (if you still are!) – hope you are well – and yes, this recipe keeps super well and is to die for! Happy Monday!

  4. We don’t tend to have cashews around the house – but always have tahini….. I’m wondering your thoughts on using a bit in place of the nuts in this one? It sounds ‘killer’ 🙂 and I’d much like to add this to our repertoire……….

      1. …. will dig down to the bottom for the ‘thicker’ stuff – with less oil to mimic the cashew ‘creaminess’ …. and let you know how it turns out!

        1. Ok Pasha, keep me posted! just be sure to add enough lemon, it should mellow any extra bitterness from the tahini 🙂

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