Tulo

Cilantro Lime Sauce Recipe

Blending fresh cilantro with sour cream and mayonnaise gives the sauce a creamy body that clings to tacos and vegetables instead of running off, while a full lime's worth of juice and zest keeps the flavor bright rather than muddy.

Prep
10 min
Cook
0 min
Total
10 min
Servings
8

Ingredients

Servings8
  • 1 cup, packed fresh cilantro, leaves and tender stems
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tbsp lime juice, fresh
  • 1 tsp lime zest
  • 2 cloves garlic cloves
  • 1 small jalapeno, seeded and roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground cumin

Nutrition per serving

Calories
85
Protein
1g
Carbs
2g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Roughly chop the cilantro (stems and all, as long as they're tender) and add it to a food processor or blender along with the garlic and jalapeno.
  2. 2Add the sour cream, mayonnaise, lime juice, lime zest, salt, and cumin.
  3. 3Pulse several times to break everything down, then run the machine continuously, streaming in the olive oil, until the sauce is smooth and pale green with only tiny cilantro flecks visible, about 30-45 seconds.
  4. 4Scrape down the sides and taste, adding more salt or lime juice as needed.
  5. 5Transfer to a jar or squeeze bottle and refrigerate for at least 20 minutes before serving to let the flavors settle.

Tips & variations

  • For a thinner, pourable dressing consistency for salads or drizzling over grilled fish, thin with 1-2 tablespoons of water or extra lime juice.
  • Swap the sour cream for plain Greek yogurt for a tangier, higher-protein version.
  • Leave the jalapeno seeds in, or add a second jalapeno, for a noticeably spicier sauce.
  • A pinch of sugar balances the acidity if the limes are especially tart.

Storage & reheating

Store in an airtight jar or squeeze bottle in the refrigerator for up to 5 days. The sauce will thicken slightly as it chills; stir in a splash of water or lime juice to loosen it before serving. This sauce is not suitable for freezing, since the dairy base separates and turns grainy once thawed.

Tips from the Tulo kitchen

  • Pat the cilantro dry after washing; excess water dilutes the sauce and makes it separate faster in storage.
  • A tall, narrow container works better than a wide bowl for blending small batches, since it keeps the blades fully submerged.

FAQ

Can I make cilantro lime sauce without a food processor?

Yes. Finely mince the cilantro, garlic, and jalapeno by hand, then whisk everything together vigorously; the texture will be slightly less smooth but still good.

Why does my cilantro lime sauce taste bitter?

Blending cilantro stems that are too thick and woody, or over-processing for too long, can release bitter compounds; stick to the leaves and tender upper stems and pulse rather than running the blender continuously for a long stretch.

What can I use cilantro lime sauce on?

It works as a taco and burrito drizzle, a dip for tortilla chips or vegetables, a sandwich spread, or thinned out as a salad dressing.

Can I make it dairy-free?

Replace the sour cream and mayonnaise with a dairy-free yogurt and vegan mayo; the texture and tang stay close to the original.

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