A dip, a taco sauce, a salad dressing or a seasoning for many other dishes.
¼ C chopped fresh cilantro
1 4 oz. can chopped green chilies*
¼ C fresh lime juice
2 cloves garlic
1 T onion
2 t honey
½ t oregano
¼ t cumin
black pepper, fresh ground, to taste
1/4 C water
Place all of the ingredients in a food processor or blender. Blend until smooth.
* For a milder taste, pepperoncini can be substituted for the green chilies. Remove stems and seeds and save the pickling juice for salad dressings, pasta sauces and other recipes.
To make a tangy and different salsa, add 2 medium fresh ripe chopped tomatoes to this recipe.
Refrigerate leftover sauce.
4 servings, each: Calories 48.3, Fat 0.13 g (2% cff), Carbohydrate 11.54 g, Protein 0.53 g.
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©2002 Dr. Neal Pinckney Healing Heart Foundation