Title: Garlic and Cilantro Sauce
Categories: Sauce Mexican
Yield: 4 Servings

1		Garlic head, peeled/minced
2		Jalapeno peppers, seeded and finely chopped
2	bn	Cilantro, finely chopped
1/2	c	Lime juice
1/4	c	Extra virgin olive oil
1	ts	Salt

From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

previous

next