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BVC Eats: Cilantro-chipotle pesto


This quick-and-dirty salsa tastes incredibly fresh and green. Fabulous on the first tacos of spring, a celebration of that moment when you realize you’ve survived another winter.

I use canned chipotles from my local supermercado. The problem is always, what to do with the rest of the can? I decant the rest of the chipotles into a tightly-closable jar and freeze them. Then I just scrape tiny amounts out of the jar with a spoon or a fork.

This sauce can be frozen, but the chipotle and garlic flavors intensify with time, so bear that in mind and use it up pretty soon.


1 bunch fresh cilantro, well washed
1 small ripe avocado
2 cloves garlic, peeled & mashed
1/2 chipotle pepper or less
1 Tbsp sugar
1 tsp salt
1/2 cup apple cider or chicken stock

Chop the cilantro stems off and set aside the leaves. Throw all the ingredients except the cilantro leaves into the blender and whiz it on high speed until it is well pureed. Add the cilantro. Whiz likewise until well pureed, leaving as much visible leaf as you like. Serve immediately at room temperature.

Chicken Tacos with Green Stuff

Tortillas softened on a hot fry pan in a little olive oil.
Refried beans, or red beans and rice, or black-eyed peas, warmed in the microwave
Brown rice
Jennifer’s Chewy Grains
Leftover chicken, shredded, salted, and stir-fried in a little olive oil
Sliced avocado
Chopped or sliced fresh raw sweet onion
Sour cream

Pineapple bits can taste shocking and delightful with the chipotle-cilantro flavors, especially if the pineapple bits are served frozen and added cold to the tacos.

Serve these tacos with cold cerveza and a pile of cold mandolined jicama on the side.


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