### Ingredients: - 1 cup silken tofu - 1 cup fresh cilantro leaves (packed) - 1 Serrano pepper, seeds removed and chopped (keep seeds for extra heat if desired) - 2 cloves garlic - Juice of 1 lime (about 2 tablespoons) - 1 tablespoon rice wine vinegar - 1 tablespoon extra-virgin olive oil (optional) - ½ teaspoon ground cumin - **½ tablespoon salt** (adjust to taste) - ¼ teaspoon black pepper - 1–2 teaspoons agave nectar or maple syrup (optional, to balance flavors) - Water, as needed to adjust consistency ### Instructions: 1. **Prepare the Ingredients**: - Rinse the cilantro leaves and roughly chop them. - Peel the garlic cloves. - Remove the stem from the Serrano pepper. For less heat, slice it open and remove the seeds and membranes. Chop the pepper into small pieces. 2. **Blend Everything Together**: - In a blender or food processor, combine the silken tofu, chopped cilantro, Serrano pepper, garlic cloves, lime juice, rice wine vinegar, olive oil (if using), ground cumin, salt, and black pepper. - Blend until the mixture is smooth and creamy. Pause to scrape down the sides as needed to ensure all ingredients are well incorporated. 3. **Adjust Consistency**: - If the sauce is too thick, add water one tablespoon at a time, blending after each addition until you reach your desired consistency. 4. **Fine-Tune the Flavor**: - Taste the sauce and adjust the seasoning: - Add more salt or lime juice if needed. - If the sauce is too tangy or spicy, blend in 1–2 teaspoons of agave nectar or maple syrup to balance the flavors. 5. **Chill the Sauce**: - Transfer the sauce to a container with a lid. - Refrigerate for at least 30 minutes to allow the flavors to meld together.