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Cilantro-Mint Sauce

Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June 1999


  • 2 cups packed fresh flat-leaf parsley
  • 2 cups packed fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 3 small cloves garlic, minced
  • 1 small jalapeno, seeds and ribs removed, roughly chopped
  • 1/4 cup plus 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground cumin


  1. Combine ingredients in the bowl of a food processor with 3 to 4 tablespoons water. Blend until well combined; the mixture should still have some texture.

Cook's Notes

This sauce tastes best when eaten within 3 or 4 hours of being made.

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