Originally Posted by jazzybadger
Looking good man. I usually make a thinner green sauce, mix in some stock. Gonna have to try this thick version out.
Thanks. Never considered stock. It was a nice consistency. if you turned a spoon of it sideways it would hold for a second but eventually slide off. I think the amount of fresh cilantro was the real thickening agent. Everything else was grilled and soft. Cilantro still had crisp in it. Didn't expect this great of a result on first run.