This is increbibly easy to make and goes great with grilled meat. We had it last weekend and guest were putting it on the tri-tip and the chicken. Serve with the meat and some warm tortillas and enjoy! After washing a bunch of cilantro (a bunch being the big bundle at the grocer) cut off the stems right below the leaves. No need to go picking off individual leaves, just wack off the stems. Toss the tops into your food processor.
This step will determine the amount of heat you and your guest can tolerate. Since I often do not know the heat tolerance of my guest I use one whole Anaheim pepper (the long green skinny ones), which I prep but slicing open and cutting out the seeds and the white stuff that holds the seeds. This is where most of the capsaicin is held which is where a pepper gets its heat. If you like it hot leave the seeds, or use jalapeno or other peppers instead.
Once your pepper is prepped, cut into large chunks and toss into the food processor.
Depending on your taste take a clove or two of garlic and mince fine (food processors, or at least mine, never seem to get the garlic fine enough) and add to the mix.
We are fortunate to have a very prolific Mexican Lime tree in our yard that produces wonderfully juicy and delicious small limes, they are just smaller than a golf ball. I squeeze the juice of three to four of these limes into the mix; probably would measure a quarter cup? Maybe more? If you are using the typical large limes from the market I would say use one to start and adjust with the juice of a second if needed (probably will).
Throw in some salt and pepper to your taste, this is easy to adjust later. As well if you like to spice things up you can put in some red pepper, or a dash of cumin, or use your imagination. I go with just salt and pepper to allow the lime, pepper and cilantro to shine.
Put the lid on and start the machine to processing. As it is whirring away pour in some olive oil. I have no idea how much I put in, probably about a quarter cup? Maybe a half? I want just enough to keep everything together and emulsify the ingredients. Whir this for quite a while to ensure all the cilantro is chopped fine and the sauce has come together.
Give it a taste and adjust for salt, pepper, lime or heat. Note that as it sits the acid from the lime will pull out the heat from the peppers, meaning the longer between when you make it and serve it the less heat it will have from the peppers. Also if you like a very "clean" sauce you will need to strain this as it has pieces of cilantro, my guests don't seem to mind and I don't think yours will either!
Prep time is about 3-5 minutes depending on how long it takes you to prep your ingredients. You can make this a day ahead of time and put in the fridge, or go right from the food processor to a serving bowl, pitcher.
Let me know what you think and any adjustments you have made to this very flavorful way to kick up your barbecue!
