Cooking Wright

Cilantro Dip


3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp*
1/2 cup honey
1 pinch powdered saffron (optional)
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil


1. Stir together vinegars, tamarind, honey, and saffron in a
microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup
cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.

(I usually make a double batch of this because it lasts for
quite a while in your fridge and I use it on everything!)

*Tamarind pods are at Winco next to the coconuts on the
banana aisle. Peel off the hard outer shell and soak the
inside pulp in a small amount of water until soft (about 15
minutes). Remove seeds from pulp. You can also buy
tamarind pulp already to go at the Indian store next to
JoAnns and the Dollar Store in Tigard. (Tamarind gives
this dipping sauce its zing!)

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