Creamy Cilantro Lime Sauce (Printable)
A fresh, tangy sauce perfect for tacos, grilled meats, and dipping. Ready in 10 minutes.
# What You'll Need:
→ Dairy & Alternatives
01 - 1/2 cup sour cream (or Greek yogurt for a lighter, tangier alternative)
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 leaves, lime juice, garlic clove, seeded jalapeño (if using), ground cumin, sea salt, and black pepper into a blender or food processor.
02 - Process on high until the mixture is completely smooth and uniformly green, pausing to scrape down the sides of the bowl as needed.
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 desired to balance the flavors.
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 cabinet to table and makes you look like you planned something fancy.
- The tang from lime juice cuts through richness in ways that will make you want to drizzle it on literally everything by Thursday.
02 -
- The sauce tastes noticeably sharper right out of the blender but mellows beautifully after chilling, so resist the urge to judge it prematurely.
- Cilantro stems hold tons of flavor, so do not obsess over picking off every last leaf and wasting the good stuff attached to tender stems.
03 -
- Room temperature ingredients blend more smoothly than ice cold ones, so pull the sour cream out of the fridge ten minutes early if you think of it.
- A tiny pinch of sugar can rescue a sauce made with an especially tart lime, rounding out the edges without making it sweet.