Creamy Cilantro Lime Sauce (Printable)

Fresh, tangy sauce ready in 10 minutes. Perfect for tacos, grilled meats, salads, or dipping.

# What You'll Need:

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

02 - 1/4 cup mayonnaise

03 - 1 cup fresh cilantro leaves, loosely packed

04 - 2 tablespoons fresh lime juice (approximately 1 lime)

05 - 1 small garlic clove, peeled

06 - 1 small jalapeño, seeded (optional, for added 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 adjust consistency

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 as needed to ensure even blending.

03 - Stream in water or milk one tablespoon at a time while blending, until the sauce reaches your preferred thickness.

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

05 - Transfer to an airtight jar or bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together.

01 -

It takes exactly ten minutes and tastes like something from a restaurant that would charge you fourteen dollars for a drizzle.
The balance of tangy, creamy, and herbaceous makes it the most versatile condiment in your fridge.

02 -

If you skip the chilling step the sauce will taste flat and one-dimensional because the garlic and cumin need time to bloom in the cream.
Wash your cilantro thoroughly since sandy grit will ruin the smooth texture you worked for.

03 -

Use the small cup attachment on your blender if you have one because a standard pitcher leaves too much sauce smeared on the sides.
Let the sauce come to room temperature for ten minutes before serving cold tacos because cold sauce on hot food mutes the flavor.