Cilantro Lime Sauce
Cilantro Lime Sauce: a flavor-packed, creamy blend of cilantro, garlic, and lime juice. Ready in under 10 minutes, this tangy sauce is perfect for drizzling over tacos, salads, grilled meats, or as a dip—a true fridge staple!
Servings: 10 (1-1/3 cup sauce)
Cost: $3.12
Equipment
- Blender or food processor
Ingredients
- 2 to 3 limes
- 1 teaspoon minced garlic
- 1 cup loosely packed fresh cilantro
- 1 tablespoon coarsely chopped jalapeño see note 1
- 1/2 cup mayo full-fat, see note 2
- 1/2 cup sour cream see note 3
- Salt and pepper
Instructions
- Zest and juice limes to get 4 tablespoons (1/4 cup) juice and 1 teaspoon zest.
- Add the juice and zest to a blender or mini food processor with minced garlic, cilantro, chopped jalapeño, and mayo. Season with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper, but adjust to taste). Blend until smooth.
- Add sour cream and blend again. Taste and adjust seasoning as needed. The sauce is thick but can be thinned with water if desired.
Notes
Note 1: When handling jalapeños, wear gloves to avoid burning your skin. Wash your hands immediately after. Cut the jalapeño in half, remove seeds, and coarsely chop. For a spicier sauce, add more jalapeño gradually. Note: wrinkly jalapeños are spicier than smooth ones.
Note 2: The better the mayo, the yummier the sauce! I love and recommend Hellman’s/Best Foods mayo.
Note 3: I’ve tested this cilantro lime sauce with full-fat, low-fat, and lite sour cream, and there’s little difference in taste.
Storage: Store leftovers in an airtight container in the fridge for 4–6 days and stir before using. I don’t recommend freezing dairy dressings because they can get lumpy or curdled. Instead, make a smaller batch.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 1.5g | Protein: 1g | Fat: 9.9g | Cholesterol: 8.6mg | Sodium: 78.8mg | Fiber: 0.1g | Sugar: 0.2g