Cilantro-Caper Sauce
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Yield
Serves 4 (serving size: white or yellow miso paste)
Herby, garlicky, and briny, this easy food processor sauce is a loose combination of classic Italian salsa verde and Argentinian chimichurri. Use it to brighten up seared pork chops, grilled steak, or grilled chicken skewers.
Ingredients
- 1 cup coarsely chopped cilantro leaves and stems
- 1/4 cup chopped green onions
- 2 tablespoons drained capers
- 1 garlic clove
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1 1/2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
Nutritional Information
- Calories 126
- Fat 14g
- Satfat 2g
- Unsatfat 11g
- Protein 0.0g
- Carbohydrate 1g
- Fiber 1g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sugars g
- Added sugars g
- Sodium 226mg
- Calcium 1% DV
- Potassium 1% DV
How to Make It
Place cilantro leaves and stems, green onions, capers, and garlic clove in a mini food processor; pulse until finely chopped. Add olive oil, water, vinegar, salt, and crushed red pepper; process until well blended.
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