Turn any meal into a south-of-the-border delight with this delicious Cilantro-Lime Sauce!
There are certain times when a citrus craving strikes, and for me, that is when I want the most flavorful guacamole. Another time is when I’m grilling, which is when I usually make this refreshing cilantro-lime sauce. It is the perfect accompaniment to grilled chicken, fish, steak, turkey, or pork. I also like to use it as a dip, marinade, or dressing for grilled shrimp, scallops, and lobster.
Sometimes, I’ll also drizzle it over rice, quinoa, lentils, or salad. Or, I’ll simply cut up some fresh veggies and serve it as a dip. No matter how you look at it, this versatile recipe will add zest and flavor to any meal.
It’s also easy to customize, and you can omit the jalapeño if you don’t want it too spicy. Occasionally, I’ll even add dried or fresh dill and some onion powder to turn it into a cilantro-lime-ranch dressing!
What’s the best way to get the most juice out of limes?
I’ve tried a few different methods of juicing limes over the years, and I’ve found that it ultimately depends on their ripeness. Older limes tend to be drier inside than fresh, ripe ones. So be sure to choose limes that are bright green and have a glossy skin. The lime should feel heavy for its size but yield slightly when you apply gentle pressure.
The age-old trick of rolling limes and lemons on the counter before cutting them in half and juicing them always works for me. Make sure to use firm pressure as you roll them to break down the membranes and soften the flesh. Another option is to heat the limes in the microwave for 10 to 15 seconds to soften them before juicing.
Finally, even though you see chefs on TV squeezing limes by hand, using a citrus juicer will help you extract the most juice. I have a small one that sits on my counter and has a self-contained covered cup with a little spout. It makes it easy to juice a bunch of citrus at once and store the juice in the fridge for when I need it.
How do I store leftovers?
Prepared cilantro-lime sauce can be stored in the refrigerator in an airtight container or glass jar with a tightly fitted lid for up to 5 days. Be sure to shake the jar or stir the sauce well before serving. I don’t recommend freezing the sauce, as it contains mayonnaise and Greek yogurt, both of which can separate and become grainy upon thawing.
Serving suggestions
This cilantro-lime sauce makes a delicious salad dressing. Try using it instead of the one in the recipe for this Mexican Chopped Salad. Alternatively, you can serve it as a dip for fresh vegetables, or spoon it over Fried Green Beans or Roasted Brussels Sprouts and Asparagus. It is also delicious served over Crispy Pork Cutlets or Air-Fryer Frozen Fish Fillets. The sauce adds brightness and flavor to any meal!
Cilantro-Lime Sauce
Ingredients
- 1 cup fresh cilantro packed
- 1 small jalapeño roughly chopped and seeds removed
- 1 garlic clove minced
- Juice of 1 lime
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- Salt to taste
- Pepper to taste
- Water as needed
Instructions
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In a blender or food processor, add the cilantro, jalapeño, garlic, lime juice, Greek yogurt, mayonnaise, salt, and pepper.
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Blend until smooth, then gradually add water until you achieve your desired consistency.
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Taste the sauce and adjust by adding more salt or lime juice for a bright flavor.
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Pour the sauce into a serving bowl or jar. Chill for a minimum of 10 minutes to enhance the flavors.
Nutrition
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