Cilantro, love it or hate it? If you hate it, you can skip this post (or just read to the end for the quality of the writing).
- 4 ounces cilantro (a medium-sized bunch — see photo)
- 2 ounces peanuts, unsalted and unroasted
- 4 tablespoons lemon juice
- 1 teaspoon salt
- 4 teaspoons brown sugar
- ¼ teaspoon turmeric
- 2-3 serrano chiles, roughly chopped (seed and use more or less depending on your heat tolerance)
Wash and coarsely chop the cilantro, stems and leaves. Since you’re using the stems, make sure the cilantro is well washed. Add to a blender or food processor with the rest of the ingredients. Pulse until the mixture has a smooth consistency, like a pesto. Add some water if necessary to help the mixture blend. Taste and add more of any of the ingredients to your taste. Store in a jar in the refrigerator until ready to use and enjoy!
My verdict: I didn’t have many peanuts so ended up with half peanuts and half pine nuts, but there was still a taste of peanuts. I’m sure you could probably use almost any nut. This was really good and went well with the chicken. With the leftovers, I continued my freezer cook-down and wrapped some cod in banana leaves for dinner, which looked cool and tasted great! The banana leaves are from my freezer but parchment paper or aluminum foil (as long as it’s not going in the microwave) would also be fine.
If you like Indian food, this is a great cookbook! I thank my friend Rob for introducing it to me. I’ve made several recipes from it, starting with the roasted cauliflower and have many more marked to try. So far, nothing is hard or complicated and my basmati rice is hugely improved! Look for more recipes from this great book.