Cilantro Chili Sauté Juice

This is based on something we used at the original India Joze long ago and has its roots in South East Asian cuisine. It’s quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing or stir-frying for flavor and to lubricate the pan. It can be frozen.

INGREDIENTS:

Stems from 1 bunch cilantro
1-3 chilies (jalapenos or serranos), stemmed and chopped
1-2 cloves garlic, peeled and de-germed
2 juicy medium sized limes OR 1/3 cup rice vinegar
Water, if needed
Optional: 1/2 bunch of green onions, chopped OR 1/2 small onion, peeled and chopped

METHOD:

Place all the ingredients except water in a blender jar. Start slowly to get everything moving, slowly increasing the speed to high. If it seems as if nothing is moving, add a couple tablespoons of water. Once mixture starts moving, increase the blender speed to high and liquefy the contents. Store in the refrigerator and use as needed.

Exercise some caution when using. Be careful if you get it on your hands not to rub your face or eyes before washing them.

Chef’s Notes:

  • Use as a marinade for tofu, and chicken.
  • Use as a sauce for stir-fried shrimp.
  • Make a vinaigrette — 1 tablespoon cilantro pepper juice, 1 tablespoon rice vinegar or lime juice, and 6 tablespoons oil for a spicy dressing for cabbage or noodles.
  • Stir fry shrimp and vegetables using some of this and coconut milk for a quick Thai dish.
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