We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Pair it with crispy appetizers like the Chickpea Cakes (page 39) or Indonesian Corn Fritters (page 155), or serve it alongside the Indian Spiced Scrambled Eggs (page 75). Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.

Ingredients

　　2 cups fresh cilantro leaves

　　1 or 2 jalapeños, ribs and seeds removed and coarsely chopped

　　2 tablespoons honey

　　3 tablespoons freshly squeezed lime juice

　　1 tablespoon olive oil

　　Salt

　　Combine the cilantro, jalapeño, honey, lime juice, and olive oil in a food processor or blender and blend until liquefied. Taste and season with salt. If you prefer more heat, add another jalapeño and blend again.

　　Lucid Food