Description

This Creamy Cilantro Garlic Sauce with Jalapeños & Limes is a vibrant, zesty condiment perfect for adding a fresh, spicy kick to your meals. Combining fresh cilantro, garlic, and jalapeños with creamy mayonnaise and sour cream, and brightened with lime juice and olive oil, this no-cook sauce is smooth, flavorful, and incredibly versatile. Use it as a dip, dressing, or sauce to elevate tacos, grilled meats, vegetables, or salads.

Ingredients

Scale

Fresh Herbs and Vegetables

1 cup fresh cilantro leaves, loosely packed
2 cloves garlic, peeled
1 jalapeño pepper, seeds and ribs removed for less heat

Dairy and Condiments

1/2 cup mayonnaise
1/4 cup sour cream

Liquids and Seasonings

2 tablespoons freshly squeezed lime juice (about 1-2 limes)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 – 2 tablespoons water, to thin if necessary

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Instructions

Chop the cilantro and garlic: In a food processor, combine the fresh cilantro leaves and garlic cloves. Pulse until finely chopped, ensuring the garlic is evenly distributed.
Add the jalapeño: Add the chopped jalapeño pepper to the food processor and pulse again until the mixture is finely minced, blending the heat into the base flavors.
Combine with mayonnaise and sour cream: Add the mayonnaise and sour cream to the processor. Pulse several times to thoroughly mix the creamy ingredients with the chopped herbs and peppers.
Add lime juice and seasonings: Pour in the freshly squeezed lime juice, olive oil, salt, and black pepper. Blend until the sauce achieves a smooth and creamy texture.
Adjust consistency: Check the thickness of the sauce. If it is too thick, gradually add 1-2 tablespoons of water while pulsing to reach your desired consistency.
Season to taste: Taste the sauce and adjust the seasoning by adding more salt, pepper, or lime juice if needed to balance the flavors.
Store and serve: Transfer the sauce to a serving bowl or an airtight container. Serve immediately or chill in the refrigerator to intensify the flavors before serving.

Notes

Remove jalapeño seeds and ribs to reduce heat; leave them in for spicier sauce.
For a vegan version, substitute mayonnaise and sour cream with vegan alternatives.
Use this sauce as a dip, salad dressing, or topping for grilled meats and vegetables.
Store in an airtight container in the refrigerator for up to 3 days.
If the sauce thickens after refrigeration, stir in a little water or lime juice to restore creaminess.