This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A house is not a home unless it contains food and fire for the mind as well as the body." -Benjamin Franklin
This is a simple and quick sauce that you can create on your own fresh taste of South American cuisine. The sauce is great on almost anything. It is mild enough for grilled vegetables or broiled salmon but will hold up to something like roasted chicken.
This recipe is a milder version. Using a small jalapeno and just a bit of red pepper flakes makes it less spicy. If you like it spicier, add more of both, or even use a hotter pepper. The recipe calls for fresh oregano, and that gives the sauce an authentic flavor, but you can use dried oregano.
Servings: 4 | Serving size: about 1/4 cup sauce
Cooking time: 15 minutes (does not include chilling time)
This recipe can easily be multiplied and makes good leftovers. Keeps well, refrigerated, for up to a week.
Place the red pepper, the white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.
Process by gently pulsing until the ingredients are blended but not smooth.
Add the cilantro and the green part of the green onions and pulse gently until blended.
Do not over process. The texture should be slightly chunky.
Chill before serving.
Serving size: 1/4 cup
|Calories 80||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||<1%|
|Dietary Fiber 2g||6%|
|Vitamin A 7%||Vitamin C 39%|
|Calcium 3%||Iron 6%|
|Vitamin K 70mcg||Potassium 200mg|