There are people who have an aversion to the flavor cilantro, and some even despise its aroma. It is interesting to me that whether one likes or dislikes cilantro is pretty much out of their control. Those who perceive it to have a disagreeable soapy flavor have an olfactory-receptor gene which is highly sensitive to aldehyde chemicals (also present in soap). These individuals are also unable to detect the aromatic chemicals in cilantro which others find pleasant. Similarly, some perceive the flavor of cilantro to be bitter due to a sensitive bitter-taste receptor gene.*
I like the flavor of cilantro a lot, enough to feature it in a sauce. It’s a simple sauce with just a few ingredients:
- cilantro (handful, leaves and stems)
- jalapeño pepper (seeds removed)
- coconut milk (canned)
- creamed coconut (solid)
- lime juice (a little)
- kosher salt (pinch)
- xanthan gum (pinch)
In a Magic Bullet® blender I ground together the cilantro, jalapeño, coconut milk, kosher salt and lime juice. To thicken the sauce I blended in solid form creamed coconut and a pinch of Xanthan gum.
I used this sauce as a dip for chips last night and as a sauce for scrambled eggs enchiladas/burritos this morning.
I used the sauce again as a dressing for falafel for our midday meal.
*Disclaimer: This “information” was gleaned from a cursory glimpse of a wikipedia article. Do your own research for actual facts.