Mexican Cilantro Sauce
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...
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiments, Sauce
Cuisine: American, Mexican
Servings: 32 servings
Calories: 22kcal
Author: Chris Scheuer
- 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.
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 18mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg