Friend of Julie: Cilantro Crack Sauce

This silky sauce is perfect drizzled on grilled shrimp, carne asada, steak, sausage, chicken, dolloped over tacos of any kind (I eat tacos without a shell all the time), or used sparingly as a salad dressing. Intensify your dish by sprinkling the top of your dish with piquillo or chopped red peppers.

Cilantro Crack Sauce

Ingredients

• 2 bunches of cilantro with stems chopped off, washed, and shaken; the extra water will help the sauce
• 1 large or 2 small garlic cloves (more if you love garlic)
• 1/2 cup extra virgin olive oil
• 2 tablespoon mayonnaise
• 2 tablespoon white vinegar (this is the secret ingredient; if you don't have white vinegar use lime juice, but the white vinegar really is the secret ingredient)
• 1 teaspoon sea salt

Directions

1. Place all ingredients in a blender or a food processor and blend on slow speed. 
2. Stop the blender intermittently to push ingredients down with a wooden spoon if necessary.
3. Taste the sauce and if it doesn't make you feel ALIVE--add 1 more tablespoon of white vinegar.

For a thicker and creamier sauce, to use as a spread, use half the olive oil and double the mayo.

You may also substitute mayo for Greek yogurt, but it may not be as silky.

Sauce should keep for about 3-4 days in the fridge.

Recipe and photo source: Real Foodies