The approaching Cinco de Mayo holiday has me thinking all things Mexican food right now, so I’m starting this week with a delicious dressing you’ll be able to use on two upcoming recipes. (Both headed your way this week!)
This recipe is just a creamier way of adding cilantro to your dish. I used green chiles and a whole jalapeno (seeds and all), though I recommend taking it slow with that puppy.
The heat in jalapenos can really be all over the place. I was chopping one the other day, and I could already feel the burn tickling my throat as I breathed in the air surrounding it. Then sometimes there’s barely any umph at all. So, I recommend chopping your pepper into four pieces, the blending in one at a time as you do a taste test with every addition.
Hope you enjoy this one—it’s great for dipping red peppers in, but remember to come back tomorrow and Thursday for the two main dish recipes I’m pairing up with this one!
Green Chile Cilantro Sauce
Prep time: 5 min | Ready in: 7 min
Yields: 1-1/2 cups sauce
1 4-ounce can diced green chiles
1 cup cashews (raw, unsalted)
1/4 cup hemp milk (or rice or nut milk)
1/2 teaspoon salt
1 cup cilantro
1 jalapeno (with seeds), or to taste
- In a blender, process cashews, green chiles, salt, jalapeño (start with half, then add more if you want to up the heat), and milk until smooth. Pour into a small mixing bowl.
- Chop cilantro.
- Stir cilantro into cashew cream mixture.
- Store in the refrigerator, covered.
3. You can serve this right away and/or refrigerate, covered.
Try in on these tacos…
Or on this quinoa bowl…