Creamy Cilantro Lime Sauce (Printable Version)

Fresh, tangy sauce ready in 10 minutes. Perfect for tacos, bowls, or grilling.

# What You'll Need:

01 - 1/2 cup sour cream (or Greek yogurt for a lighter, tangier option)

02 - 1/4 cup mayonnaise

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)

07 - 1/4 teaspoon ground cumin

08 - 1/4 teaspoon sea salt

09 - 1/8 teaspoon black pepper

10 - 1–2 tablespoons water or milk, to thin as needed

01 - Add sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeño (if using), cumin, salt, and pepper to a blender or food processor.

02 - Process on high until completely smooth, scraping down the sides of the bowl as needed to ensure even blending.

03 - Stream in water or milk one tablespoon at a time while blending, stopping once the desired pourable consistency is reached.

04 - Taste the sauce and adjust salt, pepper, or lime juice as needed to balance the flavors.

05 - Transfer to an airtight container, cover, and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

01 -

It takes exactly ten minutes from thought to finished sauce, which means you can rescue any bland dinner instantly.
The balance of creamy and zesty makes it addictive on everything from grilled corn to leftover roast chicken straight from the fridge.

02 -

Skipping the chill time is the biggest mistake because warm sauce tastes flat and one dimensional compared to the bright version that emerges after resting.
Wash your cilantro thoroughly since gritty sand hiding in the leaves will ruin the entire smooth texture you worked for.

03 -

Pull the blender blade out before scraping the sides or you will lose a finger trying to get every last drop of this sauce.
Use a Microplane to grate the garlic instead of chopping it if your blender is on the weaker side.