Cilantro-Jalapeño Sauce Cilantro-Jalapeño Sauce

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

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.

  • Prep time 10 minutes
  • Total time 10 minutes



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.)

Makes about 3/4 cup.

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


  • Iron 1.0
  • Folate 1.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Appetizers & Snacks

Cilantro-Jalapeño Sauce