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Name: Cilantro - Mint Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Loosely-packed cilantro; 2 tb Rice wine vinegar; 1 1/2 ts Serrano or Poblano peppers; 3 tb Raw pumpkin seeds; 1/4 c Vegetable oil; 1 ts Salt; 2 tb Lime juice; 1/2 ts Ground coriander; 1/2 c Loosely-packed parsley; 1/4 c Loosely-packed mint leaves

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INGREDIENTS

1 c Loosely-packed cilantro
2 tb Rice wine vinegar
1 1/2 ts Serrano or Poblano peppers
3 tb Raw pumpkin seeds
1/4 c Vegetable oil
1 ts Salt
2 tb Lime juice
1/2 ts Ground coriander
1/2 c Loosely-packed parsley
1/4 c Loosely-packed mint leaves

Servings

INSTRUCTIONS

In a work bowl of your food processor, place the parsley, cilantro, mint, pumpkin seeds, Serrano peppers, vinegar, lime juice, coriander, and salt. Process until a paste is formed, about 1 minute. Scrape down the sides of the food processor, and then process again, while slowly pouring the oil in through the feeder tube. Transfer to a bowl, and chill for 20 minutes. Serve atop fish and fresh greens. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 Recipe by: Emeril Lagasse

NOTES

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Cilantro - Mint Sauce

1 c Loosely-packed cilantro
2 tb Rice wine vinegar
1 1/2 ts Serrano or Poblano peppers
3 tb Raw pumpkin seeds
1/4 c Vegetable oil
1 ts Salt
2 tb Lime juice
1/2 ts Ground coriander
1/2 c Loosely-packed parsley
1/4 c Loosely-packed mint leaves

In a work bowl of your food processor, place the parsley, cilantro,  mint, pumpkin seeds, Serrano peppers, vinegar, lime juice, coriander,  and salt. Process until a paste is formed, about 1 minute. Scrape  down the sides of the food processor, and then process again, while  slowly pouring the oil in through the feeder tube. Transfer to a  bowl, and chill for 20 minutes. Serve atop fish and fresh greens.  This recipe yields about 3/4 cup of sauce.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    10-18-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 1 servings

Calories: 489
Calories from Fat: 430 (88%)

Amt Per Serving		% DV

	Total Fat 47.8g	64 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 26.6g
	Polyunsanturated Fat 15.4g
Cholesterol 0mg		0 %
Sodium 12.7mg		0 %
Potassium 340.8mg		9 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 8.4g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 489

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