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This creamy garlic lime cilantro sauce is my answer to almost any bland meal in need of a flavor boost. With the punch of fresh cilantro and a kick from jalapeño, it pulls double duty as a dip or drizzle that brightens up tacos, grilled meats, roasted veggies, and grain bowls. I keep a squeeze bottle of this sauce in my fridge and honestly reach for it more often than ketchup.
It was such a hit the first time I served it with fish tacos that now my friends demand the recipe every time we have a potluck.
Ingredients
- Fresh cilantro: Including stems. The stems give extra flavor and save you prep time. Seek out crisp bright green bunches.
- Lime juice: For fresh acidity. Use juicy limes that feel heavy for their size.
- Jalapeño: Gives a fresh and mild heat. Remove seeds for less spice. Look for glossy firm peppers.
- Garlic: To lend bold depth. Choose cloves with tight skins and no sprouting.
- Mayonnaise: For luscious creaminess. I recommend Hellman's or Duke's for the richest texture and tang.
Step-by-Step Instructions
- Blend It All Together:
- Add cilantro with stems, lime juice, jalapeño, garlic and mayonnaise directly to a high speed blender. Secure the lid tightly and start blending on low, then increase speed until the mixture is completely smooth. This can take about one to two minutes. Scrape down the sides once for even blending.
- Taste and Adjust:
- Check the consistency and flavor. Taste for salt, tartness and heat. If needed, add a squeeze more lime or another clove of garlic. Blend again until it all comes together.
- Bottle and Chill:
- Transfer the sauce into a squeeze bottle or a clean glass jar with a tight fitting lid. Refrigerate for at least half an hour before serving. This helps the flavors meld and the texture thicken slightly.
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I am obsessed with cilantro in this recipe because its bright herbal quality cuts through richness beautifully. A few years ago I let my kids add it to their burger bowls and now they always ask for the green sauce.
Storage Tips
Pour the sauce into a well sealed jar or squeeze bottle and store in the refrigerator for up to seven days. Always use clean utensils to keep it fresh. If it separates, gently shake or stir before each use. I like to double the batch and keep extra in a tucked away spot for meal prep all week.
Ingredient Substitutions
If you do not like cilantro, try swapping in half parsley for a milder herb kick. For more heat, add serrano peppers. For a vegan version, use your favorite plant based mayo and check the label for egg or dairy ingredients. When limes are not in season, bottled lime juice works in a pinch.
Serving Suggestions
Drizzle over grilled shrimp or carne asada tacos for a bold zip. It also shines as a creamy salad dressing or a dip with chips and sliced veggies. For a dinner shortcut, I spoon it over roasted sweet potatoes or grain bowls.
Cultural and Historical Context
The classic pairing of garlic, cilantro and lime is seen across Latin American cuisine, from green sauces in Peruvian chicken joints to Mexican salsa verde. This sauce is my playful twist blending traditional flavors with creamy American mayonnaise inspired by street food stands and cookouts from my childhood.
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This sauce is a game changer for bringing fresh flavor to your table in minutes.
Frequently Asked Questions
- → What foods pair best with this sauce?
This sauce works beautifully on tacos, grilled chicken, roasted vegetables, grain bowls, and as a sandwich spread.
- → How spicy is it with jalapeño?
The heat is mild to moderate, depending on how much jalapeño is used and whether seeds are included.
- → Can I make it ahead of time?
Yes, store the sauce in an airtight container in the refrigerator for up to 5 days for best freshness.
- → Is there a substitute for mayonnaise?
You can swap in Greek yogurt or sour cream for a lighter, tangy variation.
- → Do I need to remove cilantro stems?
No, both leaves and stems blend well and add great flavor to the sauce.
- → Should I use fresh lime juice?
Freshly squeezed lime juice gives the best bright, citrusy flavor for this sauce.