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This smooth and zesty cilantro sauce puts some excitement into anything from simple salads to grilled chicken or tacos. I keep a jar handy for last-minute snacks or whenever dinner needs a little flavor. We ended up making it while searching for a lighter taco stand green sauce, and now it's basically a fridge staple at our place.
I made it first to top off rice bowls, then we used it as a dip for snack veggies all week. It’s the kind of sauce that just disappears—my family goes through it fast.
Tasty Ingredients
- Salt and fresh black pepper: really pull all the other flavors together; sea salt works best for a clean taste
- Sour cream: gives extra smoothness, but you can go with more Greek yogurt if you’d rather skip it
- Plain Greek yogurt: what makes this one nice and thick, plus a little tangy; full or low-fat both are good
- Jalapeno: brings a light kick; want it spicier, toss in more, or leave it out if you like it mild; go for a solid firm green one
- Cilantro: use the whole thing—leaves and stems; pick out any droopy bits
- Lime or lemon juice: best when it’s squeezed fresh for that punchy zing
- Cumin: gives a warm note and subtle spice; fresher tastes better
- Garlic: throws in big flavor; use the firmest, freshest cloves you find
- Olive oil: smooths it out and helps everything mix up; extra-virgin makes it feel fancy
Easy How-To
- Store and Serve:
- Scoop it into a glass jar or little bottle, close it up tight, and pop it in your fridge. It’ll keep good for a week, and you can grab it anytime.
- Taste and Adjust:
- Give it a quick taste, and see if you need to sprinkle in more salt, pepper, or some juice until it’s just right for you.
- Blend Until Smooth:
- Let the blender really go for about a minute. Stop to scrape the sides if you have to. Don’t stop until it’s creamy and everything’s mixed in totally smooth.
- Combine in Food Processor:
- Toss cilantro, Greek yogurt, sour cream, garlic, lime or lemon juice, olive oil, cumin, salt, pepper, and jalapeno into your blender or food processor. Dump it all in together for max flavor.
- Prep the Ingredients:
- Give cilantro a good wash and dry, then just rough chop—use stems too. Peel your garlic, deseed jalapeno (if you like), and that’s all for prep.
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Chill and Keep
Stash your cilantro sauce in a closed jar in the fridge. It’ll hold up for about seven days. Give it a stir before using since some settling is normal.
Swap-Out Options
Use all Greek yogurt and skip the sour cream for an even lighter take. No fresh citrus? Bottled juice works if you’re in a hurry. For more heat, go wild with extra jalapeno or a shake of cayenne.
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How to Eat It
Drizzle over salads, or use as a sauce for grilled steak or chicken. It’s an awesome veggie dip and takes tacos, burrito bowls, or roasted veg to the next level. Swirl it into sandwiches for a tasty punch.
Background
Tex Mex and Latin American cuisines have all sorts of creamy cilantro sauces. They usually show up with tacos or grilled meats, and are often made with crema or mayo. Swapping in Greek yogurt makes it a bit lighter but still keeps that zesty flavor.
Common Recipe Questions
- → Can I swap in more yogurt if I'm out of sour cream?
Definitely! Use extra Greek yogurt to keep it lighter and tangy. It works just fine.
- → Will it taste very spicy?
It's pretty mild if you pull out the jalapeno seeds. Add more or less if you like it hotter or softer.
- → How long will this dip stay fresh if I make it early?
It’ll last up to a week in the fridge if you store it airtight. Super handy for meal prep!
- → What should I serve this sauce with?
Try it on grilled chicken, drizzle it on burrito bowls, toss it on salad, spoon it into tacos, or serve it next to crunchy veggies.
- → Is it okay to swap in lemon juice for the lime?
For sure! Lemon brings a different citrus note but tastes great in this too.
- → Do I have to pick out the stems from the cilantro?
No need! Toss in the soft stems along with the leaves. They blend right up and give even more flavor.