Make the cilantro sauce by blending the cilantro, garlic, yogurt, remaining juice of the lime and remaining 1/2 teaspoon of
salt in a small food processor until smooth.
Combine the listed ingredients for the
pesto in a small food processor bowl, a high speed blender, or a small bowl and use a stick blender to puree until smooth.
Put the cilantro, lime juice, honey, tamari or soy sauce, olive oil, sesame oil, sriracha sauce, garlic powder, and crushed red
pepper in a small food processor.
Combine the oil, cheese, vinegar, mustard, garlic and
basil in a small food processor or blender (add additional olive oil if smoother consistency is desired).
Place the re hydrated
chiles in a small food processor, add a little bit of water and process into a slightly liquid form (you should still have pieces of the chili intact).
This is absolutely delicious!!!!! I made a rim of fennel seeds... chili powder... salt (
buzzed in small food processor) put a little honey on rim then dipped in spices.