Cilantro Lime Sauce

We have a good friend who likes to call cilantro "Mexican Weed." 

For whatever reason, I have grown to love this "weed."

I especially love it as a topping sprinkled on the top of Mexican food, mixed in with Pico de Gallo and now as a "sauce." 

A friend gave Josh three bunches of cilantro that needed to be used up ASAP. 

I have green tomatoes on my vines but not sure if they will produce to become red before the season is out. So salsa and pico de gallo were out. 

So I searched Pinterest (it's what I do when I need inspiration). And came up with this very simple sauce I could make a double batch of, throw in the food processor and then throw in the freezer for later. The site I got it from mentioned you can use it as a topping for a variety of things or use it as you would when you garnish with cilantro. 

I simply started by washing and drying the cilantro. Cilantro can have little bits of dirt so washing it thoroughly is important. 

Then simply combine the four cups of cilantro leaves (some stem is okay)

The juice of two limes

Six garlic cloves

Dash of Cayenne Pepper

1/2 t. sea salt

1/2 c. Olive Oil

Puree in food processor and freeze in ice cube trays! 

I tasted a little sample and it was delicious! Full of flavor. 

And it's a great way to use up what could have gone to waste.