***As shown here in addition to a Sweet Potato Bun Sando with Cucumber and Eggplant!


  • 2 cups fresh cilantro (can reserve stems for soup stocks)
  • 1/2 cup chopped bell peppers (I used a blend of red, yellow, and orange mini peppers)
  • 4-6 cloves of garlic, peeled
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1 tbsp chili powder
  • 1 /2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp coriander
  • 1/4 tsp dried sage
  • 1/4 tsp ground cumin
  • dash of salt

Special Equipment: High speed blender or food processor

Prep time: 5-10 minutes
Yields: 6-8 servings

Blend all ingredients together in a high-speed blender until completely emulsified and creamy. Can use as marinade, or eat fresh as a dressing.

Yasmine’s Notes:

While this sauce uses many of the staple spices and herbs that my family ALWAYS keeps on hand in our pantry, purchasing pre-made spice blends will do just fine if buying each spice and herb separately is too impractical for you. Whatever the case, make it work for you.


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