green sauce

Ingredients

MAKES ABOUT 1¼ CUPS

2 cups coarsely chopped cilantro (about 3 ounces/ from 1½ bunches)

2 garlic cloves, sliced

1 to 2 serrano chiles or Pickled Thai Chiles (page 76), stems removed (optional)

1 tablespoon sugar

1 teaspoon (3g) kosher salt

½ cup extra-virgin olive oil

¼ cup Chile Vinegar (page 76) or seasoned rice vinegar

3 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

Directions

Cover and refrigerate for up to 1 week.

Notes

NOTE

From Good Things by Samin Nosrat

To use an immersion blender

instead, combine all the ingredients in a wide-mouth jar or similar container and blend until creamy and uniform in texture, then taste and adjust with salt and vinegar as needed.