Creamy Cilantro Lime Sauce (Printable Version)
Fresh, zesty sauce ready in 10 minutes. Perfect for tacos, grilled meats, and bowls.
# What You Need:
→ Dairy & Alternatives
01 - 1/2 cup sour cream (or Greek yogurt for a lighter, tangier option)
02 - 1/4 cup mayonnaise
→ Fresh Produce
03 - 1 cup fresh cilantro leaves, loosely packed
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 1 small garlic clove, peeled
06 - 1 small jalapeño, seeded (optional, for heat)
→ Seasonings
07 - 1/4 teaspoon ground cumin
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon black pepper
→ Liquids
10 - 1–2 tablespoons water or milk, to thin as needed
# How To Make:
01 - Place the sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeño (if using), cumin, salt, and pepper into a blender or food processor.
02 - Process on high until completely smooth, stopping to scrape down the sides of the bowl as needed.
03 - With the motor running, drizzle in water or milk one tablespoon at a time until the sauce reaches your preferred thickness.
04 - Taste the sauce and adjust the salt, pepper, or lime juice as desired.
05 - Transfer the sauce to an airtight jar or bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
# Expert Advice:
01 -
- This sauce is the kind of thing that makes people ask what you put in it and honestly it is just five minutes and a blender.
- It turns plain rice and beans or grilled chicken into something you would happily pay for at a restaurant.
02 -
- Raw garlic intensifies as it sits so if you are making this a day ahead use half a clove or you will be surprised by its force.
- The sauce thickens in the fridge so you may need to stir in a splash of water before serving the next day.
03 -
- If your cilantro has thick stems remove the leaves from the top portions only because lower stems can taste bitter and gritty.
- A high speed blender gives the smoothest result but a food processor works fine if you pulse longer and scrape the sides twice.