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Ingredientes
- 2 c. coarsely-minced fresh cilantro (leaves and tender stems)
- 3/4 c. extra virgin olive oil
- 2 x green onions minced
- 1 med jalapeno chili with seeds minced
- 2 x garlic cloves minced
- 1/4 c. water Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine all ingredients except water in processor. Puree till almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; throw away solids in strainer. Whisk 1/4 c. water into mix in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- This recipe yields about 1 1/4 c..
- Comments:This recipe is an accompaniment for "Yellow Tomato Gazpacho With Cilantro Oil And Avocado" (see recipe).
- Yield: 1 1/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 256g | |
| Calories 1492 | |
| Calories from Fat 1438 | 96% |
| Total Fat 162.66g | 203% |
| Saturated Fat 22.5g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 155mg | 4% |
| Total Carbs 11.78g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.48g | 3% |
| Protein 2.32g | 4% |
