This came from Crescent Dragonwagon’s enormous Passionate Vegetarian. Michael produced this to go with its friend Roasted Red Pepper Soup (with a Cilantro-Jalepeno Swirl.) That was only okay. This is worth holding on to, and it’s only a matter of buzzing it in the food processor. I used the leftovers of this in red beans and polenta. In both cases it was a fine addition. It would also be good mixed with yogurt to make a simple raita.
(Michael actually made this with parsley instead of cilantro because there was no organic cilantro available at WFM this week. Either way, it’s a fine condiment.)
1 c. loosely packed cilantro leaves
1/2 t. salt
3 fresh jalapeno chilies, stems, seeds, and ribs removed (leave some if you’re a hot fiend)
Juice of 1 lemon
2-3 T. vegetable stock
Place all ingredients in the bowl of a food processor. Buzz away.
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