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When you want to brighten up salads, add some zing to grilled meats, or perk up tacos, this creamy cilantro sauce is the answer. I like to stash a jar in the fridge for snacks or speedy meals. We made it by tweaking our favorite taco truck’s green sauce, aiming for something lighter. Now, I don’t think we go a week without it on hand.
This one started out as a topper for rice bowls and then quickly turned into our all-week veggie dip. Everyone at my place goes through it quick—seriously, it’s gone before you notice.
Ingredients
- Jalapeno: brings light heat—go mild by skipping it or toss in extra if you’re after more fire, just look for a fresh green one
- Salt and black pepper: make all the flavors come together—sea salt adds a tasty lift
- Cumin: throws in a bit of spice—fresh ground cumin is extra nice
- Olive oil: makes things extra creamy and helps blend—go for high-quality extra virgin if you can
- Lime or lemon juice: brightens up everything—fresh squeezed totally pops more
- Garlic: hits with bold flavor—fresh and firm cloves make a real difference
- Sour cream: makes your sauce silky, but you can just do more Greek yogurt for a twist
- Plain Greek yogurt: turns it tangy and creamy—full fat or low fat both work fine
- Cilantro: stems and leaves both work for max freshness, pick a crisp bunch without wilt
Step-by-Step Instructions
- Store and Serve:
- Spoon the sauce into a lidded jar or bottle and pop it in the fridge, sealed tight. That way, you’ve got it ready to grab for dipping or topping whenever you want, and it’ll keep well for up to a week.
- Taste and Adjust:
- Now’s your chance to tweak it—taste and add more lime or lemon, salt, or pepper till it’s just how you like it.
- Blend Until Smooth:
- Let the machine run on high for a minute, scraping down sides. Keep blending until your sauce’s creamy, pale, and totally smooth—don’t rush it!
- Combine in Food Processor:
- Toss everything—cilantro, Greek yogurt, sour cream, garlic, lime or lemon juice, olive oil, cumin, salt, pepper, and jalapeno—into your blender or food processor all at once. That way flavors come together perfectly.
- Prep the Ingredients:
- First, get your cilantro rinsed, dried, and chopped (yes, even the stems), peel your garlic, and if you’re tossing in jalapeno, take out the seeds. That helps all the flavors mix in just right.
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Storage Tips
Just tuck your creamy cilantro sauce into a sealed jar or other container and set it in the fridge. It’ll taste freshest for about seven days. Give it a quick shake or stir since flavors and textures can settle over time.
Ingredient Substitutions
Skip the sour cream and use only Greek yogurt if you want it lighter. No fresh lime or lemon? Bottled works fine if that’s what you’ve got. Want it hotter? More jalapeno or even a dash of cayenne brings the heat.
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Serving Suggestions
This sauce shines splashed on steak or chicken from the grill, and is amazing as a dip with veggies. Try it drizzled on burrito bowls, tacos, or roasted veggies. I even swipe it on bread for next-level sandwiches.
Cultural context
Creamy cilantro sauces show up everywhere in Latin and Tex Mex kitchens—usually for tacos or grilled meats. The originals use mayo or crema, but tossing in Greek yogurt gives you that same punchy brightness, just a little lighter and with extra tang.
FAQs About the Recipe
- → Will this cilantro sauce keep if I prep it early?
Sure will. Stick it in a sealed container in the fridge and you’re good for about a week.
- → Don't have sour cream—what can I use?
No problem! Just swap in more Greek yogurt. It’ll be a tad tangier, but still super tasty.
- → Does this sauce pack much heat?
It's pretty chill, especially if you scrape out the jalapeno seeds. Want more spice? Just add more pepper!
- → What foods go great with this cilantro dip?
It’s tasty over tacos, grilled meats, salads, in burrito bowls, or as a dunk for fries or veggies.
- → Can I swap in lemon juice if that's all I've got?
For sure. Lemon gives a different citrus zing, but works just fine in here.
- → Should I toss in the cilantro stems too?
Yep, use the soft stems along with the leaves. They blend right in and really boost the flavor.