It’s been years ago that I found this recipe on a MasterCook (that’s the recipe software I use) user’s group recipe exchange. What got me was what she wrote about it – that she makes it up on Sunday, uses it for a family barbecue and always has leftovers to use all week long on everything you can think of – chicken, fish, even tomatoes and other veggies.
I think the gal who uploaded it was Terry Pogue – at least that’s the name I have on my original sheet for this. Whether it’s her original recipe, I don’t know. I also found it online at www.cookingjunkies.com and her name is associated with the recipe there as well. I just want to give credit where it is due. I’d want other people to do the same for me. The point is – I have no idea whatsoever what the title means or where it came from.
It’s not news that I love cilantro. And avocados, so putting the two together can just be a perfect duo for me. What makes this different is the addition of vinegar and water (plus the green onions, serrano chiles and a little bit of olive oil). We were grilling ribs (it wasn’t meant to go with the ribs since they had lots of barbecue sauce on them already) and some Italian sausages, so I made up a batch of the sauce – it makes a LOT – and served it that way. Not everyone at our dinner took any of it to go with the sausages, but those who did said they liked it a lot. I liked it a lot. Next time I think I’d make a 1/3 recipe (using one avocado) which would be fine for a dinner for 4-5, I think. It had to have made nearly 3+ cups of sauce. I gave half of it to our daughter-in-law, Karen, and I still have a big bowl of it! You don’t use a lot of it. It doesn’t stick much to the meat – you kind of dip it into it and try to get some onto the fork. It’s not a smooth sauce at all – it’s chunky and liquid, actually. Which is why I added less vinegar and water to it than indicated. Perhaps it depends on how much cilantro is in a “bunch,” too. Seems to me that cilantro bunches have less cilantro in them than they used to – do you agree? Maybe making the cilantro mixture in the blender would also emulsify it better as well. I just stirred it in at the end. The avocados are diced up and added after you’ve mixed everything else.
What I liked: the piquant taste (piquant=tart, from the vinegar), but it goes exceedingly well with a piece of protein. There’s almost no fat in it – I added about 2 T. to the entire recipe, so really hardly any at all. With all that acid, the avocados stayed perfectly green for many days.
What I didn’t like: it was just a tad too soupy to me, so that’s why I’ve reduced the vinegar and water in the recipe below – add more if you think it needs it. You don’t want it floating all over your plate!
Little Girlie’s Green Sauce
Recipe By: Adapted from a recipe at cookingjunkies.com
Serving Size: 15
NOTES: Make a batch and serve it on everything for the rest of the week – grilled chicken, fish, tacos, steak, roast chicken. Try it on sliced tomatoes too. You can make this in a food processor also, but the blender works better for finely mincing the chile peppers.
3 bunches cilantro — chopped (if small, use another bunch)
2 bunches green onions — white part and some green
3 whole serrano peppers — cored, chopped
3/4 cup water
3/4 cup white vinegar
A drizzle of olive oil
3 whole avocados — (3 to 4) cut in tiny dice
Salt and freshly ground black pepper to taste
1. Roughly chop cilantro, and green onions and place in bowl.
2. Add chilies, vinegar and some water in a blender and blend until minced. Add remaining water, then add this to bowl. Add finely diced avocados. Drizzle with olive oil, salt and pepper to taste.
Per Serving: 68 Calories; 6g Fat (73.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.