REC: Judy's Green Sauce (for fish, chicken, steak, etc.)

[deb-in-mi]

My little sister, Judy, gave me this recipe - I have no idea where she got it from. OMGoodness it is so delicious! I've been slathering it fish, rice, etc.

Judy’s Green Sauce

Makes 1 ¼ cups

• 2 cups coarsely chopped cilantro – about 3 oz. from 1.5 bunches
• 2 garlic cloves, sliced
• 1 – 2 serrano chiles, chopped, stems removed
• 1 Tbsp. sugar
• 1 tsp kosher salt
• ½ cup extra virgin olive oil
• ¼ cup seasoned rice vinegar
• 3 T. freshly squeezed lemon juice
• 1 T. Dijon mustard

Put in a food processor and pulse until a creamy uniform mixture. Taste and season as necessary

 

[marilynfl]

deb-in-mi​

I don't have any protein at home other than tofu. Do you think the dressing would work with that?

A friend told me about using seasoned rice vinegar for a basic salad dressing and since trying it, I've gone through most of a jar. In essence, it is less...vinegary...than regular American vinegar (like Heinz). I used to add a bit of water to my dressing to mitigate that sharp acidity, but with the rice vinegar, I just splash it on the greens and then splash on a bit of either olive oil or avocado oil. Salt and pepper and I'm done.

For those who have never seen this product, the seasoned one mentioned in Deb's recipe (and the brand I use) is on the left. These were found in the Asian section of my local grocery store. The one on the far right (rice wine) is a finishing touch for Chinese dishes. Shao Hsing (Xshing) is often confused with "rice wine vinegar" and is found in Oriental grocery stores.

 

[marilynfl]

Deb,

You and Judy nailed this one. I tried it with shrimp (bought especially to try this out). It's very tasty. The only changes I made were using limes instead of lemons and about half the amount of oil, as I rarely like the taste of oil in dressing. So mine is probably a lot thinner than yours was. Still, the dressed shrimp went very well with black beans and rice.

 

[monj]

I read an interesting factoid yesterday that made me think of this recipe. Blood types determine whether you like cilantro or not. Apparently type A and AB (me) are most likely no likey types. Although DH HATES it and he's type O...... Questioning the source here, LOL.

 

[marilynfl]

well, I'm blood type "A Positive" and hated cilantro UNTIL I had freshly made salsa with just made/fried fresh tortilla chips in a historic cafe in San Diego. And I'm talking fresh: a bunch of ladies sitting around a large comal flattening and cooking fresh tortillas. Holy moly...my mouth did the equivalent of a cartoon exploding head. Really! We were there for dinner and I asked L if we could go back for breakfast. And it happened again.

Converted. There and then.

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PS: I should admit that several margaritas were involved in this incident, but that fact that I still like cilantro now (without the booze) is proof.