CARIBBEAN CILANTRO SALSA

CARIBBEAN CILANTRO SALSA (about 1 cup)

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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


  1. 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.
  1. 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

 

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