I love home grown and organic Cilantro. I could eat a plate of it as my salad and be happy. And cilantro is SOOOO good for you! Usha Lad and Dr Vasant Lad in their book Ayurvedic Cooking for Self Healing say that “Cilantro balances all doshas ( more on that in another post) and is especially good for kindling gastric fire, for nausea, fever, cough and quenching thirst.” I do not remember where I read that it was a great detoxifier! ( will get back to you on reference for that ) . In Modern Essentials , A Contemporary Guide to the Therapeutic Use of Essential Oils , it says that the aroma of Cilantro leaves has been used historically for anxiety and insomnia. No wonder I love the smell so much.
But my hubby says he has some genetic propensity where cilantro tastes like soap! Really. He actually researched it and found out he was not alone and there is scientific documentation ! Well there is always a work around. Instead of watching him picking out the cilantro from salads and dishes I like to serve I have found that Schug , an Israeli sauce loaded with garlic and chilies I grow for him is perfect way of him not tasting soap! So as my wonderful winter herb starts going to seed in the heat and in general dying out I made what is likely my last batch of schug for this season.
Maybe I will get back to this recipe someday and give you more specifics but honestly each time I make this recipe it is a little different. I am totally fine with that ! If you are one of those people who meticulously colored in the lines as a child and cringe at not following a recipe exactly… do not bother to read farther.
FYI I am always much happier when I am able to make this recipe from my own harvest, but of course you could use purchased ingredients.
So today here it is , with (variations ) included for your dining pleasure.
This recipe makes approximately 8- 10 ounces of Shug, yeah it really amazes and saddens me when I see sauces that take so much to become so little , especially if they are left uneaten on someone’s plate ;( GRRRR you know who you are. Please take less and see if you like it 😉 Also note I have written the basic ingredients in BOLD because if you are like me you will likely skim this entire article and recipe , looked at the photos. You likely would really do better with having the bold print jump out at you cause that is all you really need to make this dish sing on your own. And to you I say …. welcome to my world! My husband refers to me as a Harlem Globe Trotter in the kitchen. You figure it out. You may already be on my team.
1) Approximately – 2 VERY large handfuls of home grown organic Cilantro already washed and big tougher stems removed . Ideally wrapped in paper towels and stored in ziplock bag for 24 hours ( note could use day of but I like to start with the greens dry.)
2) Approximately 3 or 4 home grown Organic Serrano chili peppers both red and green ( How hot do you like it ? Use accordingly. Of course you could use other types of chilies but these are what I have growing right now.) FYI the non organic chilis you see in the store are likely grown in Mexico and are on the Dirty Dozen list for pesticides. Choose your poison. Just saying . Anyway, cut off the stems and throw in the entire chili -seeds and all, if you like it hotter… oh, and my chilis are kind of small too, not like with pesticide ridden ones 😉
3) Approximately 5 cloves of peeled garlic ( sad to say my anticipated May harvest of organic garlic is not looking too good this year thanks to the numerous predators in my gardens that have truly enjoyed digging these up this year.
3) Thanks to friendly neighbor- 1 BIG Meyer Lemon- juiced, seeds removed and flesh reserved ( or couple drops of Doterra lemon oil is great too)
4) BIG sprinkling of Celtic Salt or Himalayan pink salt
5) Approximately 1/2 cup Organic Extra Virgin cold pressed Olive oil . I have been doing really well lately with Kirkland -Costco brand.
Directions are SUPER easy with Food Processor
Put garlic , peppers add cilantro in phases to give processor time to take all your hard work in harvesting and cleaning etc to pulverize.
Add lemon, salt, olive oil. Keep pulverizing till you have cilantro nirvana.
Just a few serving suggestions I love to serve this with hard boiled eggs ( my breakfast of champions ) or cod or rice ( yes I still eat this- more on that another time ) of course it is great with hummus or mixed into hummus. I also mix it into goat cheese or cream cheese if I am feeling cow dairy friendly for a bright happy green out of the box spread for crackers… and well I am thinking of trying it as a topping on my home made Vanilla coconut ice cream ( no I am not pregnant but really do like to play with my food) .