I love this sauce with battered shrimp or spread on top of Spanish Tortilla. YUM!
4 cloves garlic
1/4 teaspoon cumin
3/4 teaspoon coarse salt
1/2 cup cilantro
3/4 cup virgin olive oil
5 tablespoon water
Spanish sherry vinegar, to taste
Peel garlic and chop coarsely. Wash cilantro and cut off stems. Add garlic, cilantro, salt and cumin to a blender or food processor and pulse (blend for short burst of time). Drizzle a little of the olive oil into blender with each pulse. Add small amounts of water until the sauce is thick but no longer paste-like. Add vinegar to taste (about 1 1/2 teaspoons).
Keeps refrigerated for about 2-3 days.