Ingredients
- the juice of 2 fresh limes
- 1 bundle of fresh cilantro
- 1 TBS Coconut Oil
- 3 TSP Fish Sauce
- 2 Jalapenos
- 3 TBS Peanut Butter
- Black Pepper to Taste
Directions
Rough chop the cilantro and Jalapenos. Add all ingredients to a food processor and blend until smooth. Garnish with Cilantro. In lieu of a food processor, just chop everything finer and use a blender or mixer to combine.
This sauce goes great with chicken strips, like these ones I made when I was pregnant. This time, I dipped my chicken strips in a mix of egg, horseradish mustard, and sriracha then dredged them in gluten-free flour mixed with red & black pepper, salt, and a touch of turmeric. I seared them in a cast iron then put the cast iron in the oven at 350 F for about 15 minutes. I know, I know. The other recipe I linked to above said 325 F for 20-25 minutes. It doesn’t really matter as long as you keep an eye on things. And I was too lazy to look it up, so I made it up as I went along. Just make sure the pan is lightly oiled so the strips don’t stick. I like to turn mine over halfway through, too, to make sure both sides get extra crispy.
We ate ours with some brussels sprouts and kale, sauteed in butter with slivered almonds. Blake also had some rice with his, but I’m trying to keep it low carb! Gotta make sure and have my beach body by November.