Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1.5 cups
- 3-4 cloves garlic, peeled
- 1/4 tsp ground cumin
- 3/4 tsp coarse salt
- 1 bunch cilantro
- 1/2 - 1 cup virgin Spanish olive oil
- 4-5 Tbsp (approximately) water
- Spanish sherry vinegar to taste
Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.
Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.