A zippy and bright Creamy Cilantro Sauce recipe, perfect for serving on just about anything.
My husband and I are certified cilantro enthusiasts, so this creamy, bright, happy green sauce is something we love to have on hand in summer. If we've got this and Colombian Aji in the fridge, then we are sure to be happy with whatever I can pull together for dinner with it drizzled on top.
With a whole bunch of cilantro, a jalapeño, garlic, and green onions, this sauce is perfect for marinating, drizzling, dipping, and just generally brightening up anything it's used on.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.
- cilantro (if you don't like cilantro, this probably isn't the recipe for you!)
- green onion
- garlic
- fresh lime juice
- olive oil
- jalapeño (this is optional but adds a nice little kick to the sauce, I've also used pickled jalapeño when I don't have fresh and they're equally good)
- Greek yogurt + mayonnaise or sour cream (I always find it a little annoying when a recipe calls for similar ingredients like yogurt and mayo so I will say that you can use one or another, but the two different textures and flavors of each really work well together so I highly recommend sticking with the ratios)
- pinch of sugar (this is optional, but again really worth it in making this sauce feel well-rounded)
- coarse kosher salt
Most Important Task!
The most important task when using any herb, especially in a large quantity, is to make sure you wash it well. Cilantro can be super gritty, and nothing is worse than grit in a sauce like this. To wash your cilantro:
- Add the picked cilantro to a large container.
- Fill it with cold water.
- Swish around the cilantro leaves.
- Let the cilantro sit, undisturbed, for 30-60 seconds to allow the grit to fall to the bottom of the bowl.
- Carefully lift them the cilantro out from the water, being mindful not to disturb any grit settled at the bottom of the bowl. Transfer the herbs to a salad spinner or strainer.
- Rince the bowl of debris and repeat this process until there isn't any grit left in the bowl.
- Dry the cilantro as much as possible.
How to Make It
Use a blender or a food processor to puree the ingredients until completely smooth. You must taste the sauce and adjust with additional lime juice, salt, jalapenos, or Greek yogurt or sour cream to your taste preference.
Usage and Storage
What doesn't this sauce go well on? It's good for serving with meat (Juicy Air Fryer Chicken Breast or Smoky Air Fryer Chicken Thighs), over tacos, in a salad, with veggies (so good with Sweet Potato Wedges), etc.
It will last a few days in the refrigerator, about 2-3. A glass container with a tight-fitting lid is preferable, as plastic can absorb the strong flavors in this sauce.
More Recipes with Cilantro
Making this Cilantro Sauce recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
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Creamy Cilantro Sauce
- Prep Time: 00:05
- Total Time: 5 minutes
- Yield: 1 heaping cup 1x
- Category: Condiments
Description
A zippy and bright creamy Cilantro Sauce recipe, perfect for marinating, drizzling, dipping, and just generally brightening up anything it's used on.
Ingredients
- 1 bunch cilantro, washed, dried and leaves picked (about 2 cups packed cilantro leaves or 30 grams)
- 1 green onion, cut into 1” pieces
- 1 small clove garlic
- 2 tablespoons fresh lime juice, more as needed
- 1 tablespoon olive oil
- ½ teaspoon coarse kosher salt, more as needed
- ½ jalapeño pepper, seeded (optional)
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise or sour cream
- pinch of sugar (optional)
Instructions
- In a blender or food processor, blend all of the ingredients together until smooth.
- Taste and adjust seasoning, adding more salt and lime juice as needed to balance the sauce.
Notes
Be sure to wash your cilantro well.
Pickled jalapeño can be substituted for fresh jalapeño, or omitted all together.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
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