This recipe is for a party size amount but you can always cut it down to the amount you need and you can also add or take out jalapeno depending on how hot or mild you like your sauce...hope you all like it! :-)

My husband loves cilantro and best way to save extra cilantro in the fridge is to make dis sauce. Tastes soo good. U will love it

My daughter in law served this at Christmas with sea bass and we all were putting it on everything! Light and Delicious. A really versatile sauce, it complements all seafood and meats. Great drizzled I potatos and vegetables! Also good with hamburgers and hotdogs to spice them up!

I was looking for an easy sauce to put on chicken Milanese and I came up with this recipe. Very flavorful with some heat. You won’t be disappointed.

I've been trying to find healthier recipes without sacrificing taste or lifestyle; when my family hears "healthy," they automatically think boring and "ew". I thought these peppers were good because they don't have a carb like rice, but they are so good, especially with the cilantro-lime sauce. It was a huge hit!

We served over a Wet Burrito and melted the cheese over it . It tasted great !!!. We also added some to the inside with the meat. Be careful not to over cook the sauce. Taste great with chicken ,pork or beef.

Rich and Creamy, reminds me of Casa Ole's cream sauce! :chef

A creamy zesty sauce, made as spicy as you like, it’s great on pasta or as a sauce for meats and seafood

I like making & trying different BBQ sauces that aren't tomato based. This one is mildly spicy, but you can easily adjust to your preference by adding more or less jalapeño. Use as you would any BBQ sauce. Was delicious on our grilled pork tenderloin medallions! I'm looking forward to trying it as a dipping sauce for egg rolls and pork wontons! Yum!#GoldenApron23

After making chicken enchiladas with green sauce, using a canned sauce, I decided to try and make my own homemade green chili sauce. Looked at a bunch of recipes and combined them to make this one. It came out great and is much better than the canned sauce. Note: I tried using red Fresno peppers but after roasting the skins got tough and I could not remove so I threw them out.

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025