Name: Cilantro Sauce
Cook time: 10 min
Total time: 10 min
Yield: 1 cup

Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.

Amanda Sudano Ramirez and Abner Ramirez

Cilantro Sauce

Meet The Creator

Jo's Marinara Sauce

I love to open a jar of this sauce to toss with pasta on a winter evening. The flavors and texture transport me straight to the summer garden, with its orderly rows of heirloom tomatoes, onions, garlic, and basil. It is such a joy to have this flavorful sauce in the pantry, ready and waiting to make a quick, comforting, and warming meal to eat together after a day out in the wind and cold.

Rustic Tomato Sauce

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You can’t have soul food without some good music and friends, so throw on some of your favorite tunes, and invite over your friends and family because you’ve fried up some amazingly light and crispy fish. Add your tartar sauce if you’ve got it, maybe some hush puppies, or just some sliced wheat bread and enjoy.

Millie Peartree's Fried Fish with Tartar Sauce

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A bone-in ribeye is my favorite cut of steak, and I love grilling for special occasions. It is well marbled, flavorful, and the ultimate classic cut. Chimichurri sauce is one of those condiments that you can slather onto almost anything and pairs perfectly with a steak. I make a big batch and use it throughout the whole week. There is something about the fresh herbs and vinegar that makes this a bright, vibrant, highly flavored sauce.

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Zoe Francois' Savory Cheesecake with Roasted Tomato & Feta Sauce

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I remember a pork chop recipe from my childhood that my mother cooked often. She simmered the chops in cream with sprigs of fresh rosemary, filling our kitchen with an incredible aroma. This recipe was inspired by those moments, adding in a couple tricks of my own. I start by brining the pork chops to keep them nice and juicy through the cooking process, then removing them from the simmering sauce when they are just done, to keep them from overcooking. The wet brine used here works well for any quick-cooking leaner meat. Essentially, the recipe creates a brine concentrate to quickly dissolve the salt and sugar so it can be cooled quickly by combining it with cold water and ice.

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Cilantro Sauce

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