Chop a small
bunch of cilantro until you have approximately four tablespoons and set aside.
Not exact matches
I don't have a strict recipe for it - I just use my immersion blender to blend an entire
bunch of cilantro with a few cloves
of garlic and enough water, lime juice, and olive oil
until it makes a creamy consistency.
Directions for chicken marinade: Put the washed
bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process
until finely chopped / Add oyster sauce, soy sauce and oil / Process
until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.
After roasting the sheet pan for 5 - 7 minutes, we dumped everything into the blender, added a half
bunch of cilantro and a few cloves
of garlic and pureed
until combined.
Make the magic flavor sauce: setting aside a small
bunch of cilantro for garnish, combine remaining
cilantro (including stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process
until smooth.