Name: Cilantro Sauce (Salsa de Cilantro)
Yield: About 2 cups
Cuisine: American
Ingredients: 1 cup water or chicken stock; Salt to taste; 1 small onion, finely chopped (about ½ cup); 2 tablespoons butter; 2 garlic cloves, minced; 1 medium-size ripe, red tomato, roasted, peeled, seeded, and chopped; 2 cups loosely packed fresh cilantro leaves (2 to 3 large bunches); 1 to 2 fresh jalapeño chiles, or to taste, roasted, peeled, and finely chopped

Preparation info

About
2 cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is the sauce I served at Williamsburg with the fish tamales. I first tasted it with my mother at the restaurant Camino Real in Mexico City, where they made a very good version of a traditional seafood dish called pescado al cilantro (fish baked with cilantro sauce). My mother and I both have a passion for cilantro. While we were trying to duplicate the sauce, she developed this wonderful version.

Years later, while eating a totally unrelated squid dish at Elaine’s in New