Creamy Cilantro Lime Sauce (Printable version)

Fresh, tangy sauce with cilantro, lime, and cream. Ideal for tacos, bowls, and grilling.

# What you 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, stopping to scrape down the sides as needed.

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 desired.

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

01 -

It takes literally ten minutes and makes everything you put it on taste like you tried harder than you did.
The balance of creamy, tangy, and just enough heat keeps people coming back to the bowl with chips when they think nobody is watching.

02 -

Do not skip the resting time in the fridge because the garlic and cumin need those minutes to soften into the cream instead of punching you in the face.
If your cilantro has thick woody stems, strip the leaves off first or you will get stringy bits no amount of blending can fix.

03 -

Squeeze your lime over a small strainer to catch the seeds before they end up in the blender, because fishing them out later is annoying and unnecessary.
If you want a smoother sauce, blend longer than you think you need to since those cilantro stems take a while to break down completely.