Cilantro-Chili Pepper Sauce

Cilantro-Chili Pepper Sauce

Jeff 59

"I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy."

Ingredients 1 h 5 m {{adjustedServings}} servings 49 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
  2. Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
  3. Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
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Reviews 5

  1. 6 Ratings


Hey, I submitted this recipe - what am I supposed to rate it? But seriously, a couple notes from the guy who submitted this. First, I happened to have made this last night and forgot the soy sauce until just before serving. I have to say I liked it better WITHOUT it. Something about the soy sauce took over some of the other flavors - particularly the sweetness. I might recommend tasting before adding the soy sauce and if you like it, stop there. Secondly, if you cook with it - for example stir fry some chicken chunks with this sauce - the sweetness mysteriously goes away. Better to add the sauce to already cooked food. Despite the "use immediately" note, you can make this first and warm up quickly in the microwave just before plating - do it in as many 10 second runs as needed.


Wow, this was impressive. I actaully didnt make this recipe, but my hubby did. I served this on top of pan-fried snapper, and it complemented it very well. I didnt add the soy sauce like suggested. Thanks, I'll (or my husband) be making this often.


Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe box. Now my DH can make the sauce if I'm not able. I don't measure. Therefore, my recipe isn't really a "recipe", LOL. You have done our family a great service... Thank you! P.S. - a teeny bit of shredded kaffir lime leaf adds a unique spark... you know... just for a little change-up now and then.