Creamy Cilantro Lime Sauce (Print Version)
Fresh, tangy sauce ready in minutes. Perfect for tacos, meats, and dipping.
# What You'll 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
# Steps:
01 - Add sour cream, mayonnaise, cilantro leaves, lime juice, garlic, jalapeño (if using), cumin, salt, and pepper to a blender or food processor.
02 - Process on medium speed until the mixture is completely smooth, scraping down the sides of the bowl as needed to ensure even blending.
03 - Stream in water or milk one tablespoon at a time while blending, stopping once the sauce reaches your preferred thickness.
04 - Taste the sauce and adjust salt, pepper, or lime juice as needed to balance the flavor.
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 Tips:
01 -
- It takes exactly ten minutes from cupboard to fridge and tastes like you spent way longer on it.
- The balance of creamy, tangy, and herby makes everything it touches noticeably better.
02 -
- If you skip the resting time the garlic will taste harsh and raw rather than mellowing into the sauce.
- Cilantro stems are totally fine to include and actually carry a lot of flavor, so do not bother picking every leaf off the stem.
03 -
- Start with less lime than you think you need because you can always add more but you cannot take it back.
- A mini blender or immersion blender works just as well as a full food processor and means less washing up afterward.