Sauced: Cilantro Cream

Sometimes it's the simplest of sauces that can save the day. This past weekend I grilled up a mess of chili-spiced skirt steak tacos, and while the meat was incredibly flavorful, put together in a taco with the standard fixings, it was still missing something.

Sour cream alone wasn't delivering what I wanted, so I turned to this four-ingredient, quick cilantro cream I saw in Robb Walsh's The Tex-Mex Grill and Backyard Barbacoa Cookbook.

Not even taking the time to chop the cilantro, I threw a generous handful into the blender with sour cream, lime juice, and green onion. A quick whirl and out came a light green sauce that was cool and fresh, with enough acidity and tang to round out the tacos.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Loading text goes here What's This? OK

Sauced: Cilantro Cream

About This Recipe

Yield:Makes 1 1/4 cup
Active time:10 minutes
Total time:10 minutes
Special equipment:Blender

Ingredients

  • 1 cup sour cream
  • Juice of 1 lime
  • 1/2 cup packed roughly chopped fresh cilantro
  • 1 green onion roughly chopped, green part only

Procedures

  1. 1

    Place sour cream, lime juice, cilantro, and green onion in the jar of a blender. Puree into smooth. Transfer to a small container and refrigerate until ready to serve.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: