I had high ambitions at the grocery store buying three bunches of cilantro; one bunch went to a chimichurri that got over-blended and ugly so I couldn’t post it (but delicious nonetheless), one went into a salad, and the third made its way into this delicious ass sauce. I think the years I’ve taken off from posting consistently have been put to good use, besides the soul-searchin’ (ongoing btw), I’ve got some new tricks up my sleeves for the kitchen.
My palette has been refined (according to me) from culinary excellence in Las Vegas, and well-made depression meals that never saw the light of day but tasted great. And now, rising from the ashes, I’m ready to put in the work and bring forth fresh and creative recipes for the already-crowded and busy world of food blogging because why not? Okay not just because, but because I love food and this is fun AND why not?!
What I have here is a bright and fresh sauce that can be used on buddha bowls, as a marinade for veggies and meat, on a sandwich (tuna maybe? replace the mayo with this?), over salad, drinking it, and much more. Let’s dive on in.
Dive on in -Roger Smith
Ingredients:
- 1 jalapeno
- 9-10 cloves of garlic
- 1 bunch of cilantro
- 1 lemon
- 2 cup vegan mayo
Instructions:
- Throw all that shit in the food processor and blend.
fitveggielife 
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