Trying to get my on-hand inventory of pre-made sauces up to snuff. Used to be called Cilantro Lime Cream Sauce in the not so distant past.

1 cup fresh Cilantro (leaves only, stemmed)
4-6 tbs Sour Cream
1 7 oz can of tomatillo salsa ("salsa verde" is usually what it's called here)
2 green onions chopped
juice of 2 limes
zest of 1/4 lime
3 drops Yucateco green Habanero hot sauce
3 cloves garlic
1 tsp celery salt
1/2 tsp ground cumin
pinch of salt & several good grinds of fresh ground pepper

Pulse in blender until desired consistency.





Pretty good on a fish or shrimp taco.

nope but it sounds good! Got some roasted/dried habaneros I grew.

Never have made that sauce, but it sure would be good. Maybe add some mayo and buttermilk in equal portions to the sour cream, let sit and set up like a dressing? I do like the El Yucateco sauce though. Ever try their Mayan hab? Dark brown and hot!!!

Keith, those dried/roasted hab's will work, and probably add nice flavor.

cal, you got it right on the green Yucateco Habanero in the pic. Whatever's goin' on looks really good! Would be short countdown to launch on that.

To answer your question, yes. The brown Yucateco is labeled "Mayan" and It's hot! There's a second brown Mayan now. Not tried it, but saw it over at FoodTown couple days ago hunting stuff for a friend. Little darker.

How much hotter can it be?
Nice work on that dish. Looks really traditional. Wouldn't mind knowin' what's goin' there.

Best Wishes,
LD

Two Chile Verde quesadillas, two fried eggs, and some grated Mexican hard cheese. Forget now exactly what, but pretty much like a saltier parmesan or feta. Will keep an eye out for the new Mayon.

Yucateco has gone up recently. Used to get them for about a buck.

Must be our excellent relations with our south of the border UN friends.

I don't cook much texMex food, but I do make a wide variety of sauces.
I like the flavors at work in the Cilantro cream sauce, sounds pretty darn good.

My apologies, fellas. I forgot a few ingredients in the original post.
It's been fixed to include those ingredients now.

Sam, you'll like the sauce even better now, since I added some ingredients I forgot in original post.
Asleep at the wheel.

I can not eat cilantro no matter how hard I try, got my answer why the other day. Describes my problem to a tee....

http://health.clevelandclinic.org/2015/04/do-you-love-or-hate-cilantro-the-reason-may-surprise-you/

Diet & Nutrition | Family Health

Why You Love or Hate Cilantro

Do You Love or Hate Cilantro? The Reason May Surprise You

The answer may be in your genes

By Family Health Team | 4/28/15 7:00 a.m.

Contributor: Neha Vyas, MD, Family Medicine

Who doesn’t love the smell of freshly cut herbs? However, there’s one aromatic leaf that can produce a distinctly negative reaction: coriandrum satvium, commonly known as cilantro.

Cilantro is one of the most polarizing herbs people use in modern cooking.

Around since the second millennium BCE, its fruits, leaves and stems have been used in many different cuisines, from Roman to Chinese, as well as modern-day Thai, Mexican and Indian food.

For some people, however, the aroma of cilantro elicits a strong negative reaction, like soap or dead bugs.

The power of aldehyde

It may surprise you to learn that those who dislike cilantro tend to have a gene that detects the aldehyde component of cilantro as a soapy smell.

Aldehydes are organic materials that possess a distinct chemical structure. The pairing of a carbon atom with an oxygen atom leaves room for two more bonds. If one of those bonds is with a hydrogen atom, it is called an aldehyde. If neither of the bonds is with hydrogen, it becomes a ketone.

The difference may be small at the molecular level but has large implications at the olfactory level. Think back to grade school science lab and formaldehyde and you can see why some people have such a negative reaction to aldehydes.

On the flip side, one of the most famous perfumes ever invented uses synthetic aldehydes in high volumes. Chanel No. 5, a very distinct and popular perfume, contains a number of synthetic aldehydes.

Blame it on your genes

Some people possess a gene that makes them very sensitive to the aldehyde component in cilantro. A 2012 study noticed a genetic link near the olfactory center of DNA in about 10 percent of those with cilantro aversion.

However, unlike fixed genetic variances such as eye color or hair color, cilantro preference can be changed by environmental factors. Some suggest that crushing the cilantro leaves before using it diminishes the soapy characteristic.

Over time, with new experiences and exposure, even cilantro-phobes can be converted. Sharing a pleasant meal with family and friends can change our brain perception of certain foods and allow us to update former negative associations.

Many health benefits

Cilantro has many attributes which make it worthwhile to overcome any aversions. Cilantro adds a lemony, bright flavor to dishes. Moreover, it offers health benefits:

It is a natural potent antioxidant

Its leaves contain a chemical called dodecanal that has a small antibacterial effect against salmonella

It is a dietary source of iron, magnesium, and manganese

It is a natural diuretic and can help battle nausea

Cilantro lovers everywhere know that it is a necessary ingredient in a variety of cuisines. No Tex-Mex salsa is complete without the aromatic cilantro leaf in its mix. The seeds of the cilantro plant, known as coriander, are a major ingredient in Indian dal.

Next time you’re in the grocery store; don’t forget to pick up the cilantro. Its bright lemony flavor will bring a distinctive flavor to your dinner table.

Miss Lynn, Sorry to hear you can't enjoy cliantro. I use it a LOT, since I live here in the what I will call the Churasco belt.

I would love it to be the taco belt, but that's the topic for another conversation.

Yes, cilantro has a lot of depth in flavor and is quite pungent, which is a big reason I like it. I want to smell it before I pick it.. like Basil.

Funny. May be one of the reasons for my crazy allergy surge in the last couple years. including the shot the nurse called "dog" yesterday.

I'm not getting rid of my dawg.

Ok, saw this thread referenced in another thread, and had to bring it back up.

This stuff sounds awesome. I had something similar this weekend, at a cafe in Philly. They made huevos rancheros, and it had a cilantro lime sour cream sauce on it.

I want to make this!

mikey, this is how I make it. There are many ways and you are only limited by your imagination. I'm sure Sean, Sam, David, Denny, Mike, etc all have their own ideas. I developed this recipe after enjoying it in several good MX'can restaurants around my area.

When you get happy with your version of this, try the roasted red pepper sauce.

thank you, sir! I can't wait. I figure that my Ninja Blender could do the job.

I'm betting it can! I have a several years old Oster that works like a champ on most everything.

Especially sauces and frozen Margueritas and Daquiris.