We've been doing some taco experimenting around here lately. And while most of the focus has been on fillings (which I'll share when we get them perfected), sauces and salsas are just as important.
I tried this one to accompany a grilled steak taco. It's quick and easy to make on the fly. The brightness of the lime with the fresh, tangy greenness of the cilantro layered with a little onion and garlic make a perfect accompaniment to a grilled steak, straight up or on a taco. I haven't tried it yet on chicken or grilled veggies, but I think it would work there too. I even caught myself dipping chips into it.
I used the mini processor attachment that came with my immersion blender to process this. A mini-food processor or blender would work fine too.
This is best served fresh, immediately after processing. The flavor is still good the next day on leftovers, but the cilantro starts to wilt a bit, so it's not such a pretty presentation.
1 garlic clove, peeled, chopped
2 tablespoons white onion, peeled, chopped
1/2 teaspoon salt
1 teaspoon fresh lime juice
3 tablespoons olive oil
1 bunch cilantro
In food processor or blender, whiz together garlic, onion, salt and lime juice. Add olive oil and process into a paste.
Trim off the bottom edges of the cilantro stems and discard. Cut the bunch of cilantro into thirds (including stems) and add to processor. Process into a smooth paste. Taste and add more lime or salt, as you like.
Serve immediately on tacos.
Makes 1/2 cup. Recipe can easily be doubled or multiplied into bigger batches.
Adapted from Baja! Cooking on the Edge by Deborah Schneider.