Vegan Cilantro Sauce

By Susan Feniger

This recipe is gluten-free.

COOK TIME: 30 minutes

PREP TIME: 10 minutes

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INGREDIENTS

  • 2 oz. olive oil
  • 3 ea. Shallots, sliced
  • 5 ea. Mushrooms, slices
  • 1 bu. Cilantro, stems and leaves
  • 1 ea. Jalapeno, chopped, seeds removed
  • 1 Tbsp. Cumin seeds
  • 2 Cups coconut milk
  • 2 Tbsp. brown sugar
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. salt


RECIPE

  1. Cook shallots and mushrooms in oil until soft and golden brown, about 10 minutes.
  2. Add cilantro, jalapeno, and cumin. Lower heat and cook for 5 minutes. Add coconut milk.
  3. Bring to a boil, reduce heat to simmer and cook until liquid is reduced by half. Remove from heat.
  4. Puree in blender. Add brown sugar, red wine vinegar, and salt. Taste and adjust seasoning as needed.