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  • Jillian Dinser

    Preserving Cilantro Cilantro Sauce, A Condiment (a recipe from Kris that I re-named) Yields about 10 tablespoons. 2 cups cilantro, loosely packed 3 cloves garlic 3-4 tbsp. lime or lemon juice 1/4 cup olive oil 1/4 tsp. sea salt (I used kosher) 1/8 tsp. cayenne pepper ( Combine all ingredients in your food processor and pulverize. Divide and freeze (in mini muffin tins or ice cube trays), then pop out and store in a bag and freeze again. Or serve fresh for some amazing flavor.

  • Miss MaryAnn

    Freezing cilantro Cilantro Sauce, A Condiment Yields about 10 tablespoons. 2 cups cilantro 3 cloves garlic 3-4 tbsp. lime or lemon juice (I used bottled lime juice) 1/4 cup olive oil 1/4 tsp. sea salt (I used kosher) 1/8 tsp. cayenne pepper (I used a little less) Combine all ingredients in your food processor and pulverize. Divide and freeze (in mini muffin tins or ice cube trays), then pop out and store in a bag and freeze again. Or serve fresh for some amazing flavor.

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Cilantro-Lime Vinaigrette Recipe by Our Best Bites 1/4 c. fresh lime juice (about 2-3 juicy limes) 1/4 c. white wine vinegar or rice vinegar 4-5 cloves garlic 1/2 tsp. Kosher or sea salt 2 tsp. sugar 1 c. canola oil 1/2 c. roughly chopped cilantro, stems removed

Dear Dad. This is Candida Diet friendly. I will make it soon. Yum.

Ah, a zesty salad dressing. Chobani greek yogurt serves as a phenomenal (and incredibly healthy) base for thick salad dressings. The cilantro is fresh and the lime juice adds a terrific zing to the dressing. What you have here is a powerful flavor combination of green goodness. I served this over my shrimp salad one night and continued to use it to dress up my salads throughout the following week.

How to Keep Cilantro Fresh. This is how I always store my cilantro now. (And I ALWAYS have cilantro on hand!) Works GREAT!

Slow cooker cilantro lime chicken: One 24-ounce jar medium or mild salsa, Juice from one lime, 1/4 cup fresh cilantro, chopped, One 1.25-oz. package taco seasoning, 2 jalapeno peppers, finely chopped. Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours. Serve with a dollop of sour cream.

Delicious and takes just minutes to make!