Okay, I have to admit I have come to somewhat late to the cilantro party (which I like to call being my usual fashionably late self).
So I am super surprised to hear from many around me that they HATE CILANTRO! I know my Mom always says don’t use hate, but people are really amendment. They turn up their nose, scrunch their face and have the look in their eyes like they are ready to bolt. And some do! Really can it be that bad?
True it is a stronger herb that if overused in a dish can over power it like Attila the Hun or a cheap cologne slathered on during date night. In this case moderation is best. Think of it as an accent piece that can compliment your masterpiece.
The other ingredients need to be mellow if is does show up and wanting to be the star of the show.
I have grown to really like incorporating cilantro. It has a unique scent and can really add that extra piazza that some otherwise bland dishes need. For example, Mexican and Tex-Mex dishes would not be the same without it. No cilantro, no way! I love a good Vietnamese style sandwich topped with a good helping of the fresh herb. It does grow on you once given the chance.
So this is my guaranteed ‘Cilantro Hater’ will eat it recipe for a super versatile sauce that we use as a marinade, finishing sauce on fish, chicken or pulled pork tacos, a salad dressing and a dip for tortilla chips or nachos on the patio.
At room temperature it is liquid and can be easily poured. Set in the fridge and it becomes a substantially thicker dip. This is a zippy sauce that will wake up your taste buds. It makes a lot, but you will thank me for the ratios as it is so versatile it will become a summer staple.
So warn the doubters to take a bite and brace themselves as they are about to become converted.
Cilantro Sauce for Even the Non-Cilantro Lovers
You will fall in love with cilantro with this fridge staple sauce.
- 1 bunch of cilantro chopped (approx 1 1/2 cups)
- 1 package (8oz) of cream cheese
- 2 Tbsp sour cream
- 1/2 cup salsa
- 1 tsp black pepper
- 1 pinch of salt
- 1 tsp celery salt
- 1/2 tsp cumin
- 2 tsp garlic powder
- 2 tbsp lime juice
- Add all ingredients to a blender.
- Pulse on chop until ingredients are lightly blended.
- Mix on puree until fully combined and smooth. Cilantro should be little flakes within the mixture.