This Mexican Cilantro Sauce is the perfect way to add a little gourmet deliciousness to any Mexican entry! This vibrant fresh sauce is also fabulous drizzled on chili, eggs, soup and makes a great dipping sauce for wraps, sandwiches, tortilla chips...
I was creating a new chili recipe last week and thought it would be nice to have a fresh, vibrant sauce to serve with it. I checked online and found one recipe that I thought might work but was disappointed in the flavor when I tried it. That's when I decided to come up with my own version. It took a few tries but I served it last night for a family get-together and everyone loved it. So let me introduce you to a new friend that I know I'll be making quite frequently, our Mexican Cilantro Sauce.
Let me say upfront, this is not a traditional Mexican sauce. Years ago, I had a dear friend and neighbor from Mexico City. "Mexican sauce" to her was a chunky tomato/onion salsa similar to what we call "pico de Gallo". The reason I call this recipe Mexican Cilantro Sauce, is because it pairs so well and adds pizzazz to any Mexican entree.
How to use this Mexican Cilantro Sauce
It's fabulous drizzled on tacos, burritos, enchiladas, migas, taquitos, chilaquiles, hueves rancheros, quesadillas, nachos, empanadas.... you name it!
This vibrant green condiment also serves as a crazy-delicious dipping sauce for tortilla chips. Put out a bowl of this beautiful sauce and a platter of chips and I guarantee it will disappear quicker than you can say Mexican Cilantro Sauce.
There are tons of other ways to use this sauce. Here are just a few:
- Drizzle it on scrambled or sunny-side-up eggs.
- Add a few spoonfuls to guacamole for a fresh vibrant flavor.
- Thin with more oil (3-4 tablespoons) and a tablespoon of honey and use as a delicious salad dressing.
- For a low carb, low calories lunch, wrap a chicken sausage with a low carb wrap. Heat a half teaspoon of olive oil over medium-low heat. Add the wrapped sausage, seam side down, and cook for a few minutes, turning occasionally until browned and crisp. Serve a small bowl of this Mexican Cilantro Sauce with it. So good!
- Combine a few spoonfuls with a half cup of mayonnaise for a delicious Mexican aioli.
- Add a few spoonfuls to plain jasmine or basmati rice for a deliciuos, beautiful side dish.
- Drizzle it on grilled or pan-seared, chicken, pork or seafood.
- Use it as a spread for a fresh-tasting sandwich or wrap.
- Combine a few spoonfuls with steamed potatoes for a wonderfully unique potato salad.
- Serve a bowl of this Mexican Cilantro Sauce with chili for a fun and delicious garnish.
How to make this delicious condiment
I started to make a list of steps, but realized there was no need. These are the instructions "Combine all ingredients in a food processor or blender and blend until nice and smooth". That's it, super easy, super delicious!
Once you try this Mexican Cilantro Sauce, you'll want to keep your refrigerator stocked with it. Just keep cilantro and limes on your shopping list and you'll have pretty much everything you need on hand. It's so easy to put together. If you've got 5-10 minutes to spare, you'll be thanking yourself for days as you'll find more and more ways to use it!
Cafe Tips for making this Mexican Cilantro Sauce
- You'll need a food processor or blender for this recipe. I really love this Cuisinart 13-cup model which I've had for years. It's heavy-duty without being over-the-top expensive.
- In the case of many fresh herbs, only the leaves are edible or desirable for eating. With cilantro, however, you can use both the stems and the leaves for culinary purposes. The stems are actually more flavorful than the leaves, although both are delicious.
- This recipe calls for a large bunch of cilantro. I also noted the weight because "large" is in the eye of the beholder. Produce sections of larger grocery stores almost always have a scale where you can check on the weight of your cilantro. A large bunch is around 4-4½ ounces. If the bunches at your store are small, you might need two.
- The same is true for jalapeños. Note that there is also a weight given so you know what I mean by a "medium jalapeño".
- Don't try to use olive oil in this recipe. I tried it and it leaves a bitter taste after being blended or processed.
- Use a mild-flavored oil for this recipe like canola, sunflower, grape seed, avocado, or vegetable oil.
- Don't skip the honey. A teaspoon doesn't make the sauce sweet, but helps round out all the ingredients.
- This Mexican Cilantro Sauce keeps well for 4-5 days. It will lose a bit of its super vibrant hue after a day or so.
- This sauce freezes well. If you think you won't use it up in 4-5 days, just pop it in the freezer in an airtight container.
- Although there is a jalapeño in this recipe, it's not a spicy sauce. If you prefer more heat, just add an extra jalapeño or add some of the jalapeño seeds when blending.
- If you are a cilantro hater, this sauce could also be made with equal amounts of fresh basil. Just use the leaves though, not the stems (and you might have to change the name to Italian Basil Sauce).
Thought for the day:
Now I saw heaven opened,
and behold, a white horse.
And He who sat on him was called Faithful and True,
and in righteousness He judges and makes war.
His eyes were like a flame of fire,
and on His head were many crowns.
He had a name written that no one knew except Himself.
He was clothed with a robe dipped in blood,
and His name is called The Word of God.
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 large bunch cilantro 4-4½ ounces (stems and leaves)
- 1 medium-size jalapeno around 1 ounce, seeds removed and reserved
- 2 medium green onions scallions, roots removed, cut into 4 pieces each
- ⅓ cup neutral-flavored oil ie. - canola, sunflower, safflower, avocado, grape -seed or vegetable
- ¼ cup fresh lime juice
- 1 medium clove fresh garlic
- 1 teaspoon honey
- ¼ teaspoon kosher salt maybe more
Roughly chop the cilantro into approximately 2-3-inch lengths.
Combine all ingredients in the bowl of a food processor or blender. Blend until nice and smooth. Taste and a bit more salt, if needed.
Store in the refrigerator for 4-5 days in an airtight container. This sauce can also be frozen for 1-2 months in an airtight container. Thaw and shake well before using.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Recipe makes about a cup of sauce.