Cilantro sauce is the most aromatic dressing for picnics and holidays

It is impossible not to love Georgian and Caucasian cuisine in general. Aromas of cilantro and coriander, rich flavors and juicy ingredients, unique flavor... One of the most beloved recipes of Caucasian cuisine by housewives around the world is tomato sauce with cilantro. This amazing sauce is absolutely universal, suitable for meat and vegetables, cabbage rolls and fish, good cold or hot, ideal for baking and for basting ready-made dishes.

The recipe for this wonderful sauce is surprisingly simple, and even a novice housewife can handle it on the first try. Preparation takes about 20 minutes, depending on the nuances of the recipe. The ingredients are exclusively the most affordable and natural, so the season does not matter when preparing cilantro sauce - it can decorate your dishes every day all year round. Let's learn how to make this wonderful sauce!

Cilantro sauce

Ingredients for making cilantro sauce

Spicy cilantro sauce

• Cilantro - 1 bunch (can be replaced with coriander) to taste
• Garlic - 2 cloves to taste
• Chili sauce 1 tbsp (use sweet sauce or regular hot red pepper)
• Lemon juice 50 ml
• Lemon zest 2 teaspoons
• Honey 2 teaspoons
• Oil 100 ml
• Salt and pepper to taste

Cilantro sauce for dumplings

• Cilantro 1 bunch
• Olive oil 6 tablespoons
• Pickled ginger 1 tbsp
• Rice vinegar 2 tbsp
• Soy sauce to taste

Tomato cilantro sauce

• Tomatoes 8 pcs (you can use ketchup or tomato paste)
• Cilantro 1 bunch
• 1 onion (a couple of green onions will make the sauce even tastier)
• Hot pepper 1 pod
• Salt to taste

White cilantro sauce

• Mayonnaise 1 package (you can use heavy cream or sour cream)
• Cilantro 1 bunch
• Parsley 1 bunch
• Dill 1 bunch
• Garlic 2 cloves

• Main Ingredients

  Greenery

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Products not suitable? Choose a similar recipe from others!

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How to preserve cilantro for the winter at home

In order for the plant to survive longer, especially if you plan to make preparations from it, it is better to pick young leaves, which will not soon produce seeds. Keeping cilantro fresh is actually easy. You can also prepare cilantro for the winter this way.

Important : it is better to dry cilantro separately. Some are leaves, some are stems.

1. The cilantro is washed, sorted, and dried on a towel or paper.
2. The stems are cut with scissors or a knife; the leaves can be stored directly. They will become smaller as they dry.
3. Cover the baking sheet with parchment and spread the grass in a thin layer.

Storing cilantro
at home The room should be well ventilated; a balcony or veranda is perfect. To make the cilantro dry faster, you can speed up the process with the oven, the main thing is that the temperature does not exceed 40 degrees. Stir it constantly because mold can form in areas that take a long time to dry.

Drying

A very popular and simple method that preserves aroma, shade, taste. But for this to happen, certain rules must be followed.

These greens are suitable for all dishes.

1. Greens are cut when the weather is dry and there is no rain.
2. Washed, cleaned, sorted.
3. Dry in the shade, on cloth or paper. You should not put it under scorching rays, as the greens will simply dry out and lose all their properties and turn yellow.

Coriander contains a lot of essential oils that give it aroma and taste. Therefore, it is better to chop the greens. The room is well ventilated.

Important : properly dried cilantro, if you pick it up, will crumble in your fingers.

Green cilantro is stored in glass jars or canvas bags. In a cool place, always dry, for no more than one year. Then the coriander will lose its smell.

Pickling

Recipes for pickling are very simple, even beginners in cooking can make them. Make them quickly, especially since in the summer the owners have little time to tinker with the preparations. No special ingredients required. This is a good option to preserve cilantro during the winter.

1. Cut the cilantro down to the root.
2. Remove damaged, yellow branches and leaves.
3. Cut into small pieces.
4. Mix together with salt with your hands until juice appears. For a kilogram of cilantro you will need 250 grams of salt.
5. After compacting, place the greens into the jars.

Store this preparation in the cold; you can add vegetable oil. Salting cilantro is simple, but it turns out delicious.

Freezing

Freezing preserves the most benefits in the plant. Due to low temperatures, the greens receive a shock and no structural changes occur in the leaves. This will not harm the green cilantro.

1. Collect cilantro without separating the stems from the leaves.
2. Lay it out on a cloth or towel, sort through it, remove the excess - blades of grass, dirt, insects.
3. Wash, dry and cut into pieces.
4. Place in a container and pack tightly.
5. Place in the refrigerator for several days.

Containers and plastic bags are suitable. It is acceptable to freeze together with other herbs. It is recommended to sign everything so as not to confuse where each workpiece is later.

Important : can be frozen in cubes, ice trays, adding a little water. Great for adding to a side dish later.

Frozen coriander can be stored for 2-3 years.

Pickling

Well suited for storage in the cellar, on a cold veranda. In general, in places where there is no refrigerator. Acetic acid is great for preparing cilantro for the winter.

1. The plant is collected and cut into any size.
2. The jars are sterilized with steam and dried.
3. Put the greens, pour in the marinade, which is prepared from vegetable oil, 500 ml. water and table vinegar. Oil is poured from above.

Storage in oil

Storing in oil for future use is simple and effective, especially frozen greens in vegetable oil. This is exactly how many housewives store it, so that winter will also be delicious.

Storage in oil

1. The harvest is sorted, bad, spoiled areas are removed.
2. Grind the cilantro in a blender or meat grinder until smooth.
3. Mix with sunflower oil, approximately 100 ml. per 100 gr. greenery
4. The puree should turn out aromatic, spicy, green, even emerald.
5. Forms prepared in advance are filled out.
6. They are frozen and then removed from the molds and placed in containers.

This option retains color, aroma, and taste for a long time. You should store cilantro in the refrigerator, preferably in the freezer.

There are other options, for example, with lemon zest. The taste is more sour, but aromatic. This oil is suitable not only for salads, but also for fish, meat, and vegetables.

1. 100 gr. softened butter is mixed with 50 g. chopped cilantro.
2. Mix until no lumps remain.
3. Add pepper, lemon zest, salt, garlic.
4. Place on parchment, wrap in sausage, and put in the freezer.

You can put it in a container and then put it in the refrigerator to store for the winter.

It is necessary to write down what day the oil was prepared. Because it can be stored for no longer than two months. As soon as a strange smell appears, you should immediately throw the product away.

This delicacy is suitable for meat, pasta, sandwiches, and fish.

For barbecue and baked meat

Meat dishes baked on the grill go well with cilantro sauces prepared using various additional products. The components emphasize the taste of meat products and enhance the pleasant spicy aroma of coriander.

Recipe with tomato paste

A simple, quick way to prepare seasoning for barbecue outdoors. To make cilantro sauce, you will need a minimum amount of ingredients; you just need to stock up on good tomato paste in advance.

Ingredients:

• 1 bunch of medium sized cilantro;
• 50 gr. tomato paste;
• 5 cloves of garlic;
• 1 tsp. 9% vinegar;
• Salt, sugar to taste.

Preparing the sauce does not require much time; the algorithm is as follows:

• The washed greens, dried with paper towels, are cut as finely as possible.
• Sprinkle with salt and mash until juice appears and the mixture turns into pulp.
• Chop the garlic cloves and crush them with a knife, add sugar to the greens. Tomato paste is diluted with 1 tbsp. spoon of water, pour into the total mass along with vinegar and mix.

The aromatic barbecue sauce with fresh cilantro is ready.

Recipe with fresh tomatoes

Fresh tomatoes soften the taste of coriander; this sauce can also be used as a marinade for meat.

Tomato sauce with cilantro includes:

• a bunch of cilantro, about 50 g;
• 0.5 kg of well-ripened tomatoes;
• 1 PC. medium-sized sweet pepper;
• 1\2 bitter pod;
• 3 tbsp. spoons of olive oil;
• 5 cloves of garlic;
• 1 tbsp. a spoonful of ground cilantro seeds;
• 1 tbsp. l. 9% bite;
• salt and sugar to taste.

Preparation:

• Tomatoes are blanched in boiling water, peeled and finely chopped.
• In a saucepan, bring the tomatoes to a boil, reduce the power, and cook for half an hour.
• Add salt, sugar, ground coriander.
• Peeled peppers and garlic are ground in a blender.
• Combine all ingredients with olive oil and vinegar in a saucepan and cook for another 5 minutes.

Cooled sauce with cilantro and garlic is served with barbecue or grilled meat.

Recipe with pomegranate juice

Pomegranate juice combined with cilantro creates a pleasant aroma and tart taste. To prepare, you will need freshly squeezed pomegranate juice, which can be replaced with store-bought juice.

The sauce contains the following components:

• a bunch of cilantro;
• bunch of basil;
• 1 pod of hot pepper;
• 200 ml. pomegranate juice;
• a glass of any dry wine;
• 3 cloves of garlic;
• salt and sugar to your own taste.

Cooking begins with pomegranate juice: the squeezed juice is poured into a saucepan, wine and herbs, garlic and pepper crushed in a blender are added - for those who like spiciness, the container is placed on the stove and brought to a boil, seasoned with salt and sugar. Cool the sauce and serve with meat dishes.

Method of freezing raw materials

The most gentle method in terms of preserving nutrients. Sub-zero temperatures create a shock. During the freezing process, changes in the structure of the plant do not have time to occur.

Where to start, how to properly freeze cilantro for the winter:

1. Collect leaves suitable for freezing along with petioles.
2. Spread on a light cloth, remove insects, debris, and dried branches.
3. Next, cut the green mass into arbitrary pieces.
4. Fill the containers tightly and put them in the freezer compartment of the refrigerator.

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Plastic bags or plastic containers with lids are suitable for freezing. You can freeze the herb mixture this way. It is worth signing each package so that the composition of the workpiece is immediately visible.

It is very convenient to freeze cilantro in portioned cubes. Everything is done in the same way, only the grass is laid out in small shapes. For better adhesion, it is worth moistening the mixture with water. Harvesting cilantro for the winter can be stored for up to three years.

For fish

Coriander sauces go well with fish products, complement the flavors and vice versa - they drown out the specific ones inherent in many sea and river inhabitants.

Recipe with cucumber

With the fresh scent of cucumber, the cilantro sauce gets extra flavor. Cucumber pulp softens the taste of coriander.

The sauce contains the following products:

• 50 gr. coriander (this is a small bunch);
• 1 large cucumber;
• 50 gr. cream;
• 1\4 cups flour;
• 100 gr. mayonnaise;
• half a glass of milk;
• 1/4 part lemon;
• 1 tsp coriander seeds;
• 1 tsp fish spices;
• 1\2 tsp. finely ground paprika: 1\2 tsp black pepper; a pinch of salt;
• sugar to taste.

A soft, delicate seasoning is prepared as follows:

• peel the cucumber and grate it on a coarse grater;
• Heat the heavy cream in a water bath;
• carefully mix in the flour, obtaining a homogeneous mass;
• pour milk, mayonnaise, add all the spices and mix into the total mass; put on fire for 5 minutes;
• a minute before the end of cooking, add grated cucumber and lemon juice;
• The homogeneous sauce is cooled and served with any type of baked sea fish.

The delicate seasoning goes perfectly with grilled fish.

Recipe with onions or green onions

Onions, or even better green onions, go well with cilantro, together they give a strong flavor. To prepare the sauce you will need the following ingredients:

• 4 small heads of red onions; can be replaced with a bunch of green onions;
• 1 bunch (about 50 gr.) cilantro;
• 3 cloves of garlic;
• 0.5 part lemon;
• 50 ml white wine;
• 5 tbsp. spoons of vegetable oil;
• 1 tsp ground cilantro seeds;
• 1 tsp spices for fish;
• salt and sugar to taste.

The preparation is very simple:

• onion products are finely chopped;
• everything, including spices, is poured into a blender and ground into a homogeneous mass; add wine, lemon juice, olive oil;
• everything is finally whipped into a fluffy mixture;
• served fresh with stewed or fried fish.

Recipe with orange and lime

An aromatic seasoning with a pleasant smell and taste of citrus fruits will diversify the harsh taste of coriander and enrich it with new flavor notes. To prepare the seasoning you need:

• bunch of coriander;
• one orange;
• one lime;
• tsp coriander seeds;
• 1 tsp ginger powder;
• 1\4 sunflower oil; salt;
• sugar to taste.

To create the seasoning, 10 minutes are enough:

• orange, lime are peeled and chopped into pieces;
• cilantro without stems is finely chopped with a knife;
• everything is put into a blender and ground;
• add ground ginger and olive oil;

Citrus cilantro seasoning is ready, usually served with red fish.

Step-by-step recipe with photos

Wash the cilantro and onions. dry and chop coarsely. Cut the garlic, chili pepper and ginger into medium pieces.

Place everything in a blender or food processor and grind into a homogeneous mass. Add lemon juice, sugar and salt. Beat again.

Serve with meat, poultry or fish. Bon appetit)

Garlic

Every dressing recipe contains garlic, but we recommend preparing this version of the sauce. It is tasty, aromatic, piquant and, most importantly, very healthy during the cold season. So, let's make another sauce with cilantro and garlic, where these two components will be the main ones.

We will need:

• cilantro - a large bunch;
• coriander (cilantro seeds) – a teaspoon or a little less;
• garlic - medium sized head;
• tomato paste – 100 grams;
• sour cream - tablespoon;
• salt, pepper - to taste;
• warm water - three tablespoons.

Prepare the sauce.

Wash the green cilantro, dry it and chop it finely. Heat boiled water and add tomato paste or ketchup. Add a spoon or two of sour cream and mix well. You need to grind the coriander or buy ready-made seasoning right away, combine it with salt and spices, and pour it into a paste. We rub or crush the garlic, put it in a bowl with sour cream and pasta sauce, place the greens here and stir. Serve chilled.

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Canning in marinade

This method is used mainly by those people who are in the country where there is no refrigerator. Adding acetic acid is the only way to prepare food for the winter:

1. Healthy, clean plants are collected and cut into pieces of any size.
2. Glass jars are sterilized with hot steam, cooled and dried.
3. Then they are stuffed with herbs and filled with marinade.

I tried this seasoning while visiting my neighbors in the country and was delighted! If there are still greens left in the beds, I highly recommend cooking them!

For chicken

The sharp, bitter taste of coriander enriches the delicate taste of chicken meat and adds an aroma of freshness. Recipe for seasoning with nuts - a traditional Georgian sauce served with chicken dishes. Walnuts further enrich the seasoning with amino acids and minerals.

The seasoning consists of the following simple components:

• a bunch of cilantro;
• 100 gr. walnuts chopped with a knife;
• a bunch of dill;
• 3 cloves of garlic;
• half a lemon;
• 50 ml table wine;
• 1 tsp ground coriander seeds;
• salt to taste.

Prepare the sauce very quickly:

• cilantro and dill leaves are finely chopped with a knife;
• everything goes into the blender, including spices;
• everything turns into a homogeneous mass, which is salted and added sugar to taste;
• the finished mass is seasoned with table wine.

The sauce is served with Caucasian chicken dishes such as “satsivi” or “chicken tabaka”.