Best Cilantro Dipping Sauce Recipes

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CILANTRO LIME SHRIMP WITH A HONEY LIME DIPPING SAUCE

Steps:

• Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
• Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
• Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
• Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

SPICY CHINESE FIVE SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• 1. FOR THE WINGS
• 2. Pre-heat oven to 500 degrees, line a baking sheet with parchment.
• 3. Remove the tips from the chicken wings(save for making stock-if you wish-or discard)and cut the wings in half at the joint. Place the wings in a bowl.
• 4. Sprinkle 5 spice powder, and cayenne over wings, add salt and pepper.(be generous with the pepper) Rub this mixture all over the wings until no powder remains
• 5. Place the wings on parchment lined baking sheet with the most skin up. Bake for about 25 minutes-or until cooked through browned and crispy-meanwhile make the sauce
• 6. NOTE: This spice mixture also makes a very good Chinese inspired rub for a whole roast chicken-just maintain the ratio of 2 parts five spice to 1 part cayenne
• 7. FOR THE SAUCE
• 8. Combine all sauce ingredients through the lemon juice-add salt and pepper to taste
• 9. NOTE: I should mention that I like my wings very spicy-you might prefer a lessor amount-but the sauce goes a long way in taming the heat
• 10. NOTE: This recipe can be easily doubled-just use two baking sheets, and rotate baking sheets half way through the baking time.

PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE

Steps:

• Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
• Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

WARM CILANTRO DIPPING SAUCE

Steps:

• Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
• Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. (Dip can be made 2 hours ahead. Let stand at room temperature.)

AVOCADO EGG ROLLS & SWEET CILANTRO DIPPING SAUCE

Steps:

• Avocado Egg Rolls Recipe adapted from: thegourmetgals.blogspot.com (Yields 6 large rolls) In food processor, or by hand, finely dice tomatoes, onion, and cilantro. Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper. Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps. Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce. Sweet Cilantro Dipping Sauce Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• In food processor, or by hand, finely dice tomatoes, onion and cilantro.
• Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
• Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
• Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
• To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

SPICE RUBBED CHICKEN FINGERS WITH CILANTRO DIPPING SAUCE

Steps:

• Coat a grill rack or broiler pan rack with cooking spray. Preheat grill or broiler.
• In a cup, combine chili powder, cumin, and 1/4 tsp salt.
• Cut two 1/2 inch deep slashes in each side of the chicken tenders.
• Rub the spice mixture over the chicken, pressing into the slits.
• Place chicken in a baking pan and coat with cooking spray.
• Let stand for 10 minutes.
• In a food processor, combine cilantro, parsley, almonds, garlic, chile pepper, and 1/8 tsp salt. Process until chopped.
• While the processor is running, add lime juice and oil through the feed tube, stopping the machine one or twice to scrape down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl, stir in the water, cover, and chill until ready to serve.
• Place the chicken on the prepared rack. Grill or broil 6" from heat, turning several times, for 15 minutes. (or until a thermometer inserted into the thickest portion of the meat registers 170 degrees F and juices run clear.
• Serve with the sauce.

SPICE-RUBBED CHICKEN FINGERS W CILANTRO DIPPING SAUCE

Steps:

• Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
• In a cup, combine the chili powder, cumin, and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub
• the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
• In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While
• the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape
• down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.
• Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish
• with the cilantro.

SHRIMP WONTONS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• 1. To assemble the wontons, place one shrimp and a couple sprigs of fresh cilantro in the center of each wrapper. Put a little bit of water around the entire edge of the wonton wrapper and fold over into a triangle shape and press around edge to seal. After filling and sealing all the wontons, heat oil in a pan and drop the wontons in several at a time and fry until just golden brown on both sides. Drain cooked wontons on paper towels or wire rack. Serve warm wontons with the dipping sauce. Sweet Cilantro Dipping Sauce: 1 1/2 cups of Sweet Chili Sauce and 1/8 cup chopped fresh cilantro. Mix together until well incorporated.

CILANTRO DIPPING SAUCE

Steps:

• In a blender, puree cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and curry powder. Season with coarse salt and ground pepper.

SESAME-CILANTRO DIPPING SAUCE

Steps:

• Add all ingredients to a small bowl. Stir to combine.

SAIGON CREPES WITH VIETNAMESE TABLE SALAD AND CILANTRO LIME DIPPING SAUCE

Steps:

• Toast mung beans lightly in a pan. Transfer to a bowl and soak in water to soften.;
• For the cilantro lime dipping sauce:
• Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender. Allow "sauce" to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed. Pour into individual dipping bowls.
• Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter.
• Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together.
• To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric. Puree until smooth, and then strain into a small pitcher. Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan. When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate. Serve crepes with table salad and dipping sauce.

THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE

Steps:

• Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside. Gewürztraminer will provide a nice contrast to these strong, spicy flavors.

SPICE-RUBBED CHICKEN FINGERS WITH CILANTRO DIPPING SAUCE

Steps:

• Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a cup, combine the chili powder, cumin, and salt. Cut two 1/2-inch-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes. In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve. Place the chicken on the prepared rack and grill or broil 6 inches from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish with the cilantro.