Cilantro Sauce

I thought I would like to cook chicken tonight and I opted to bake some legs and thighs. But my taste buds are looking for something to go with them. I remembered I had roasted chicken pieces with something sour with cilantro many years ago when we were invited a few times for dinner by friends from the Middle East.  She was Lebanese and he was Turkish. I suppose this is the same as that condiment they served with the chicken. 

It will freeze tonight through the next day and I have so many cilantro plants that volunteered on the ground close to the patio that may die in the freezing rain.  I thought I have to do something with them before they are wasted so I looked for a recipe for cilantro online and found several.  I combined some of the best ones and I came up with this recipe. 

I made this sauce and I guess it is about the same as the one I had with the baked chicken then. 

You will need:

• 2 bunches cilantro
• 2 cloves garlic
• 1 large jalapeno or 2 small
• 1/3 cup olive oil
• 8 oz. Sour cream or yogurt
• Juice of 1 lime
• ½ tsp. salt
• Food processsor and/or a blender

Wash the cilantro well and cut off the tough stems.  You can use the young stems and you don’t have to chop them.  Cut the jalapeno to remove the seeds if you don’t like it too hot.  Process everything together in the food processor.  Transfer to a blender if it did not look smooth and puree it some more.  Taste and adjust the salt.  I think ½ teaspoon salt is enough but if not, add just a dash more.

This is a good complement to any kind of fried or roasted food, especially Mexican dishes like tacos.