Ingredients
Scale
- 2 packed cups fresh cilantro leaves and tender stems
- 3 large garlic cloves
- 1 to 2 jalapeños, seeded for less heat or left seeded for more
- 1 cup plain Greek yogurt or plain mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 to 4 tablespoons water to thin as needed
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse cilantro and roughly chop stems to fit the blender or food processor.
- Add cilantro, garlic, jalapeños, yogurt or mayonnaise, lime juice, olive oil, salt, and pepper to the blender.
- Pulse to combine then blend on low until the mixture begins to smooth.
- Add water one tablespoon at a time while blending until you reach your desired pourable consistency.
- Taste and adjust salt, lime or jalapeño level as needed.
- Transfer to a jar and chill for at least 15 minutes to let flavors meld before serving.
Notes
For a milder sauce, remove seeds and ribs from the jalapeños. Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 3mg