Sweet and Spicy Cilantro Chutney

Adapted from a great little pizza place in Berkeley, California, this sauce is modeled after a delicious dipping sauce used on the Cheeseboard Collective's delicious daily special pizzas. The original recipe that I've modified can be found here.  Basically like an Indian/Pakistani cilantro chutney, this sauce has just a touch of something extra. And it's gluten free and celiac friendly.

Besides drizzling it on pizza, you can also add it to grilled meats, use it as a spread in sandwiches, a sauce for tacos, or drizzled over your fabulously poached eggs in the morning. This sauce is beyond versatile, takes 20 minutes or less to make, is an awesome crowd-pleaser, and keeps in the fridge for around 3 weeks.

Go ahead and try it. Yes, you'll be hooked. And so will everyone else!  :D

• 3 bunches cilantro with stems (washed)
• 1 bunch flat leaf parsley
• 3 serrano peppers (with seeds)
• 1 jalapeño pepper (with seeds)
• 3-4 cloves garlic
• 2 teaspoons rice vinegar
• 3 tablespoons dijon mustard (optional)
• juice of 1-2 limes
• juice of 1 lemon
• juice of 1 orange
• 1 1/2 cups olive oil
• 1/2 tablespoon black pepper
• 1 tablespoon agave nectar

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Directions:

1. Puree everything together in a blender or food processor except one bunch of cilantro.
2. Add more serranos, jalapenos and lime juice to taste.  
3. Remove the stems of the third bunch of cilantro, and puree this in the mixture until it is finely chopped.
4. Store in an airtight container in the fridge. Mix before serving.