Cilantro Salsa With Mint

Recipe from Deborah Madison

Adapted by Karen Baar

Total Time
15 minutes
Rating
4(10)
Comments
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Ingredients

Yield:⅔ cup (6 servings)
  • 1large bunch cilantro, stems removed
  • 1jalapeno, seeded
  • ½cup basil leaves
  • ¼cup mint leaves
  • 2garlic cloves
  • ½cup plus 2 tablespoons extra virgin olive oil
  • Juice of 1 or 2 limes, to taste
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

210 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 132 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop cilantro, jalapeno, basil, mint and garlic. Mix.

  2. Step 2

    Stir in oil, lime juice, salt and ¼ cup water. Adjust salt and lime juice to taste. Use as a sauce for grilled fish or vegetables, or on tomatoes.

Ratings

4 out of 5
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Comments

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Thea

Great way to use up cilantro. Had it with salmon and risotto, used up about half - will have the rest as chimichurri with steak and roasted carrots.

Carla

Delicious as written.

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Credits

Adapted from Deborah Madison, author of "Vegetarian Cooking for Everyone" (Broadway Books, 1997)

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