Cilantro-Jalapeño Sauce

Cilantro-Jalapeño Sauce IMAGE Image by: Cilantro-Jalapeño Sauce IMAGE Author: Canadian Living

Blanched almonds no longer have their papery skins, which helps give this sauce a lovely texture. Serve it over pan-fried salmon, steak or pork chops, or steamed white rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2016

Ingredients

  • 1/4 cup blanched almond toasted
  • 1 cup lightly packed fresh cilantro
  • 1/2 cup chopped fresh chives
  • 2 tablespoons minced seeded jalapeño pepper
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1/3 cup extra-virgin olive oil

Method

In food processor, pulse almonds until coarsely ground. Add cilantro, chives, jalapeño pepper, lemon zest, lemon juice, salt and pepper; pulse, scraping down side, until in coarse paste. With motor running, add oil and 2 tbsp water in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.)

Pork Chops with Cilantro-Jalapeño Sauce
Sprinkle 4 trimmed bone-in pork rib chops (about 1/2-inch/1 cm thick) with pinch each salt and pepper. In large skillet, heat 4 tsp olive oil over medium-high heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Drizzle with Cilantro-Jalapeño Sauce.

Nutritional facts per tbsp: about

  • Sodium 70 mg
  • Protein 1 g
  • Calories 73.0
  • Total fat 8 g
  • Potassium 13 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cilantro-Jalapeño Sauce

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