Makes: ½ cup (strained)
- 1 bunch (4 ounces) fresh cilantro with stems and roots trimmed
- 1/3 cup water
- ¼ teaspoon salt
- ½ cup olive or peanut oil
Process the cilantro with water and salt in a minichopper or blender until pureed. Transfer the puree to a saucepan; heat to a boil. Immediately remove from the heat.
When the puree has cooled, pour it into a jar with a tight-fitting lid. Add the oil, cover and shake well. Refrigerate for at least 2 hours to develop the flavor.
Use the oil within a few days, refrigerating it between uses.
Tucson to get a Teso Life store
