CARIBBEAN CILANTRO SALSA (about 1 cup)
1 cup chopped fresh cilantro leaves
2 garlic cloves, peeled and lightly smashed
1 tablespoon peeled and roughly chopped fresh ginger
1 habanero or jalapeno chile, stemmed, seeded and roughly chopped, or hot red pepper flakes to taste
¼ cup extra virgin olive oil or neutral oil, like corn or grapeseed, or as needed
salt and black pepper to taste
fresh lime juice to taste
accompanies plantain chips
- Combine the cilantro with the garlic, ginger, chile and oil in a blender or small food processor. Turn on the machine and puree, adding more oil if necessary to form a smooth paste and stopping the machine to scrape down the sides as needed.
- Transfer to a bowl and add some salt and pepper, then thin with a tablespoon or two of lime juice. Taste and adjust the seasoning and serve or cover and refrigerate for up to 1 day (bring back to room temperature before serving).
from Mark Bittman, The Best Recipes in the World