When the supply boat comes in and it has cilantro, I make this. Every. Single. Time.
It’s actually an adapted Israeli recipe, but it works well whether we’re eating rice and beans, local eggs, fresh fish or even slices of cucumbers. I’ve even watered it down and made a salad dressing with it!
Here I slathered some homemade hummus on top of a slice of bread, then added some “magic” sauce. All finished with a few slices of ripe tomatoes. A crispy side salad and a few grapes (the size of golf balls!) and lunch was done.
I’ve yet to find the wild version of cilantro called culantro that grows around here… I’m looking forward to trying it when I do.
1 bunch cilantro, well washed, chopped (stems included)
2 cloves garlic, coarsely chopped
2 Tablespoons curry powder
1 jalapeno pepper, chopped (remove half the seeds/ribs for less spicy)
juice of one large lime
1/4 cup extra virgin olive oil
1-2 teaspoons salt
Put all ingredients in the bowl of a chopper or food processor. Pulse until almost smooth.