Cilantro-Chili Pepper Sauce

Cilantro-Chili Pepper Sauce

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Jeff 59

"I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy."
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1 h 5 m servings 49 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
  2. Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
  3. Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.


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Hey, I submitted this recipe - what am I supposed to rate it? But seriously, a couple notes from the guy who submitted this. First, I happened to have made this last night and forgot the soy s...

Wow, this was impressive. I actaully didnt make this recipe, but my hubby did. I served this on top of pan-fried snapper, and it complemented it very well. I didnt add the soy sauce like suggest...

Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe ...

I couldn't find any spicy red chilies. I substituted sweet red chilies so it would keep that dark red color. I added crushed red pepper flakes reestablish the spicy kick that I had lost by usi...

Good recipe. Jeff, I read your profile, and if you're anything like me, you're probably checking up on your published recipe every day or so to see if anyone left a comment. Well, here it is! ...

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