Cilantro Jalapeno Sauce
The easiest 5 min sauce ever. And you can use this on anything – from grilled meats to fries and even chips for dipping!
Guys. This sauce. It’s absolutely everything.
It’s just one of those sauces to have on hand so you can use it on every single meal, including snack time.
So if you have some chips lying around, this sauce can work as the perfect dipping sauce.
If you have some leftover chicken from the night before, throw it on a bed of rice with this sauce. You have yourself a mini, and pretty epic, chicken bowl right there.
And as you can see here, fries are also an excellent choice for dipping purposes.
Yes, those are pineapples on my nails. They match perfectly with these waffle fries, right?
No, but really, this sauce needs to be made right now. I promise – you’ll always find a use for it!
Cilantro Jalapeno Sauce
Ingredients
- 4 jalapenos, halved
- 2 cups loosely packed cilantro, stems removed
- ½ cup sour cream
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
- ½ cup olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified.
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style=”text-align: center;”>Why It’s A Smart Choice
Herbs are a great way to add a ton of flavor with no added calories. Plus, cilantro is a source of iron, manganese, and magnesium. It’s also a great source for antioxidants and phytonutrients.
Nutritional information provided by Jessica Penner, RD at Smart Nutrition.
I tried this recipe, and it was not great. My family loves spicy, but this was really hot, and flavor was very very bland. I went back and subbed the Apple cider vinegar for white vinegar, subbed olive oil for coconut oil, only used 1 jalapeño, and added some garlic powder, and it turned out MUCH BETTER.
You always have the option of being kind, and shouldn’t hurt you giving thanks for the inspiration you know?
Well said
I personally LOVE this sauce! I do de-seed all but one jalapeño to keep it from being too hot and it works like a charm.
How long does the saucekeep for?
A few days at least but as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I’ve made this many times. We call it “ Awesome Sauce “ About to go make another batch that was requested by former tasters for a huge party . So addicting and easy to make. DOUBLE YUM!!!
“Awesome sauce” is the best name ever! 🙂
Have you ever frozen this sauce?
I actually have not – sorry!
Wow!!! I have made this 5 times in the past 2 weeks, and after the first time I started doubling the recipe. This stuff is amazing!!!! The first time I made it my husband and I were scouring the kitchen, looking for things to dip!!! We have used it as a dip for tortilla chips, on taco salads, scrambled eggs and as a veggie dip among other things. SO GOOD!!!!
Awesome Tami! Thanks for sharing.
I just made a vegan version of this substituting vegan sour cream. It’s delicious! I left the seeds on two of the jalapeños and the spice level is just right as I will be using it as a salad dressing and to pour over roasted vegetables.
Perfect way to use up the fresh coriander (cilantro) & sour cream I have in my fridge!
This sauce is GREAT. Thank you for sharing!
It has this fresh flavor to it that works with almost any dish! I kept some of the jalapeno seeds in and it was a perfect spiciness. In place of sour cream I used plain greek yogurt and also plain soy yogurt, and both substitutions were delicious. I also only used one large clove of garlic, and even that was a little too garlicy, haha.
Saving this recipe to make again!
Anyone know if I can sub and oil for olive oil? Im seriously allergic to olives ?
Late reply, but think but I’m sure canola, vegetable, safflower or coconut would be just fine. I’d go with canola.
This was so good but soo hot! I even took some of the seeds out (and I’m not a wimp!) I used it for shrimp tacos.
Try this as a dressing on cabbage to make the best slaw ever! Top a pulled pork sandwich or a grilled hot dog or bratwurst, you will not be disappointed!
has anyone tried this without a food processor? I only have a blender 🙁
It should also work in a blender
I used a blender and it worked great!
Just came across your recipe and had to comment on one thing: Amazing how your nails match the color palette of your food. These little details won’t go unnoticed 🙂
I’ve made this 3 times now. This now my go to sauce for fish tacos- it’s amazing!!!!! I use 2 jalapeños ribs/seeds and all and it’s plenty spicy. Just fabulous!!
I made this sauce last night and loved it! we used it on left over corned beef and made street tacos. amazing balance of flavor between the meat and sauce. Thank you.
I eyeballed the ingredients and added one ripe avocado, and it was perfect for street tacos. I also made it in a Magic Bullet and added everything except the avocado. I blended that last. Husband loved it, so its’ a keeper.
Just wondering if anyone has tried freezing this.
wow this is great, very similar to an Indian green chutney (green chillies, cilantro and yogurt).
Got the recipe yesterday and made it last night.
Adjustment: Greek Yogurt for Sour Cream. Not better probably, but that’s what I had in the frig. The yogurt works very well with the chiles. Roasted garlic rather than fresh. Mellows it out a bit. Too much garlic can ruin this sauce. This is a KEEPER. I can see it on many things, especially fried fish tacos. Thank you. Chungah.
Do you think it would be okay to sub some ripe avocados for the sour cream?
Yes, what a great idea!