Sauce with cilantro - the most aromatic dressing for picnics and holidays

Every day we cook a lot of different food, but as a rule, the recipes are traditional, familiar to the housewives. After all, the easiest way to do something that has long been familiar and everyone likes to taste, but sometimes you want something new. But not always at that time, and the result may not be what was expected. The risk though business and noble, but when it is a question of a supper for visitors or for the husband any hostess will not want to spoil all. How to diversify the diet simply, without spending a lot of time and without a culinary loss? This can be done by preparing a new refueling each time for meat or fish-tasty, quick, fragrant. And today it's sauce with cilantro.

Spicy greens with the brightest taste

Before you learn recipes, a couple of interesting facts about the grass. Cilantro is a rather unusual plant - it is loved and hated. But it is noteworthy that a person who could not tolerate the aroma of grass, once begins to calmly eat it. Also, many change their mind after the greens helped cure a number of diseases. Doctors often appoint it to eat coriander, when a person has problems with blood vessels - an easy bruise turns into a bruise. A bunch a day, and everything comes back to normal.

Kinza has a rich vitamin and mineral makeup, which gives her the opportunity to heal a person. This is also a powerful defense against attacks by viruses and bacteria. So, perhaps, and you change your mind, if it was negative about fragrant grass.

Take note of the best recipes of the sauce with cilantro and make a more flavorful meal!

Sour cream sauce

This is a very simple and useful dressing. Served to meat, fish, can also be used as a pickle, to impregnate the ingredients in dishes that are cooked in the oven and not only.

We will need:

• a can of sour cream - fat content to your liking - 400 grams;
• bunch of cilantro, dill;
• cloves of garlic - 4-5 pieces;
• pepper black and salt - to taste;
• spices - if desired. Ideal for shish kebab suitable zira;
• juice of a third of a lemon.

We prepare the refueling.

Mine all the greens, we clean the garlic. It can be cut small with a knife or squeezed through the scabbard. Sour cream from the cans is shifted from the saucepan, shred the greens and connect the ingredients. Solim, pepper, rash ziru, pour in juice from a third of the lemon. We serve the cooled sauce to the table.

Tip! Many can not without mayonnaise, you can mix it with sour cream in equal proportions - very tasty. Also you can add ketchup, green onion experimenting.

Tomato sauce with cilantro

This is one of the most popular types of filling. Variations a lot and below we have collected the best recipes for your dinner and a picnic with a shish kebab.

Option first

We will need:

• tomatoes - ½ kg;
• bulb is average;
• anchovies - 30-40 grams;
• oil - it is better to take olive oil for this dressing - 50 ml;
• cloves of garlic - 3-4 pieces;
• celery stalk - 1 piece;
• bunch of cilantro;
• vinegar - you need a wine - a teaspoon;
• wine - ideally white and dry - 120 ml;
• hot pepper - if desired - at the tip of the knife;
• salt - to taste;
• sugar - to taste or two tablespoons of spoons;
• spices are your favorite;
• tomato paste - 1.5 tablespoons of spoon.

Preparing the sauce.

My vegetables, we clean the bulb, shred well, and we do the same with the celery. Vegetables are filled with vegetable oil in a frying pan and after tushim for about 7-10 minutes. At the end of a rash of spices, salt and hot pepper. Also it is necessary to put a crushed seafood and garlic in the frying pan, which is either pressed through the scabbard, or simply minced with a knife. Passing about five minutes, then pour liquid components - wine and vinegar, also put the paste and sugar to taste.

It's time for tomatoes - their mine and cut the cross with a skin so that it can be removed. Boil the water, we lower the tomatoes for a minute and then remove the skin from them. So do with the whole volume, after that we place the vegetables in a blender and grind it to a homogeneous consistency. Combine the tomato mass with the ingredients in the pan, try salt and spices, boil the dressing and simmer for 15-20 minutes. A good bunch of cilantro wash, chop and add for 7-10 minutes before the end of cooking and that's it.

Tip! To avoid tomato seeds in the sauce, you can filter the mass after the blender through a sieve or a small colander. The greens can also languish with vegetables all the time or be added at the end, then the flavor of the sauce with cilantro will be more saturated.

Variant of the second

The first sauce with tomato paste is an option that is suitable even for a holiday. But if you were invited to a shish kebab, there is no time, and you want to surprise with an interesting sauce, then here's a recipe for you. It will not take you 10 minutes, but the result is perfect.

We will need:

• coriander - a good bunch;
• dill - can be on a par with cilantro or as desired;
• ketchup - 220 ml. If for a picnic, then a shish kebab or tomato paste;
• garlic cloves - 3-4 pieces;
• salt, pepper, spices - to taste;
• bulb - ½ pcs;Lemon juice - spoon.

Preparing the sauce.

My greens and shreds are small. We crush the garlic and lightly grind it with herbs, salt and spices to get even more flavored sauce with cilantro. Pour into the sauce ketchup for shish kebab, ripen fried greens, additionally salt and pepper to taste, pour in lemon juice. Shink half the onions finely and combine all the ingredients. Refueling for five minutes is ready, just refrigerate before serving.

Tip! You can not put onions or replace it with herbs. Instead of salt, pour in soy sauce.

Option third

Another delicious sauce with cilantro and tomato paste. And what flavor! All thanks to the spicy herbs, which are many in the composition.

We will need:

• greens - coriander, basil, dill, parsley - over ½ pencil and a few mint leaves;
• tomato paste - a glass or a little more;
• bulb - medium diameter;
• garlic cloves - 2-3 pieces;
• lemon - half;
• water - 100 ml;
• spices, salt, sugar - to taste;
• vinegar - we need an apple-spoon dining room.

Prepare the sauce.

Mine greens and onions, the last shinkuem finely and put in a small bowl. Here we pour a spoonful of vinegar for pickling. When the vegetable has given the juice, we remove all the liquid. Garlic denticles finely chop, put in a bowl, where it will be convenient to interfere with the future sauce. We chop the whole greenery, shift it to garlic. Let's eat tomato paste, salt, spices and sugar.

From half a lemon squeeze the juice with your hands or with the help of a juicer. We connect all the components in one cup, carefully stir, add pure water. Sauce can be put on a slow fire and boil for a couple of minutes, stirring constantly, you can serve fresh.

Garlic

There is garlic in every recipe for refueling, but we advise you to prepare another version of the sauce. It's delicious, fragrant, spicy and, most importantly, very useful in the cold season. So, let's prepare another sauce with cilantro and garlic, where these two components will be the main ones.

We need:

Coriander is a large bunch;

coriander( cilantro seeds) - tea spoon or slightly less;

garlic - a head of medium size;

tomato paste - 100 grams;

sour cream - table spoon;

salt, pepper - to taste;

warm water - three table spoons.

Preparing the sauce.



The green of my cilantro, we dry it and shred it finely. Preheat the boiled water and brew tomato paste or ketchup. Add a spoon or two sour cream, mix well. Coriander should be ground or bought immediately ready seasoning, combine it with salt and spices, pour it into the pasta. Garlic rub or press, we put in a bowl with sauce from sour cream and pasta, here we place greens, we stir. We serve it chilled.

With pomegranate juice

And finishes our today's selection of exquisite sauce with cilantro, pomegranate juice and red wine. The perfect refueling for meat for a romantic dinner.

We will need:

• coriander, basil-bun;
• a glass of dry red wine;
• glass of pomegranate juice;
• starch - ½ teaspoon of tea;
• sugar and salt - to taste;
• garlic cloves - 3 pieces;
• little chili or without it;Pepper ground on the tip of the knife.

Preparing the sauce.

A piece of hot pepper, garlic, herbs to grind with a blender. After pour a lot of juice and wine, put on a slow fire and add starch. Constantly stirring, cook for 10 minutes, then under the lid for another 15-20 minutes. Sypem salt, sugar, pepper to taste. Cilantro sauce can be eaten warm, cold and even stored in the refrigerator under the lid.

Who can leave such refueling indifferent? We think of no one, besides, there will be a variety in the menu. Bon Appetit!