Coriander and Jalapeno Sauce with Sunflowers

This recipe is with grilled chicken but this sauce works with anything and keeps beautifully.


  • 1/2 to 1 whole jalapeno pending your taste

  • 1 cup lightly packed parsley leaves stripped from stems

  • 1 cup lightly packed cilantro or coriander or chinese parsley leaves striped from stems

  • 6 cloves of garlic peeled

  • 1/3 cup sunflower seeds

  • 1 teaspoon salt

  • 1/4 cup olive oil

  • 1 cup water

  • 3 ripe tomatoes (for plating, anything with a pop of color works but I like the way the tomato balances the jalapeno)

  • Whatever protien you want… tossed in a little olive oil and seasoned with thyme, salt, and pepper, prepared to grill or cook in a cast iron pan 


  1. Remove the seeds from the jalapeno and cut into a few pieces. This is heading into a food processor so no need to be super precise

  2. Place approximately half of all the ingredients (minus the tomatoes) into a mini chop or blender

  3. Process until pureed into a smooth green liquid

  4. Transfer to bowl or larger ball jar and process the other half of the ingredients the same way

  5. Jar, serve room temperature. If you are not going to use it immediately refrigerate until ready to use.

  6. Cook your protien! Grilling adds a wonderful flavor.

To Serve

Spoon 2-3 tablespoons of sauce into the middle of a plate

Place grilled protien onto of the puddle of sauce

Garnish with sliced tomato (or other brightly colored veg). Can also put a thin slice of jalapeno on top of protein. Be sure to seed it!

Serve with salad or additional veg on the side

Have extra sauce for the table