Quick Cilantro Lime Sauce with Garlic is super easy to make and delicious on just about anything. If you’re searching for a creamy, garlicky dressing that can be made in less than five minutes, you’ve found it!
Cilantro Lime Sauce is a perfect pairing for tacos. It is fantastic on Braised Salsa Verde Pork Tacos or with Sheet Pan Chicken Fajitas. But that’s not all it’s good for.
The delicious dipping sauce that comes with yucca fries inspired this recipe. If you haven’t had yucca fries, think thick-cut French fries.
Accordingly, you cannot go wrong in pairing this sauce with any sort of fried delight. From French fries to fried fish, this creamy concoction is the perfect match.
The ingredients for this quick recipe are simple.
- Mayonnaise – if you are a mayo hater, then you can substitute Mexican crema or sour cream.
- Garlic – Either whole cloves or the store-bought minced garlic will work just fine.
- Cilantro – Parsley is a possible substitute.
- Jalapeno – Add a serrano pepper for increased spiciness or leave it out if you don’t like the heat.
- Allspice – This is the secret flavor ingredient for the sauce!
- Oregano- I use Mexican Oregano for this recipe, but regular oregano works too. Check out my Substitutes for Oregano for more information on the difference between the two types.
You won’t need to take any notes for this recipe because it’s as simple as 1, 2, 3…
- Prepare ingredients.
- Place in a food processor and puree.
- Stuff your face with deliciousness.
First, if you are not a fan of cilantro then I’m a little surprised you have found your way to this post. You can however create a bright and flavorful sauce without the cilantro. I would recommend fresh flat-leaf Italian parsley as a replacement.
Also, if you hate mayo and would like to make a Cilantro Lime Sauce without mayonnaise then you can use Mexican crema or sour cream as a substitute. Mexican crema is available in the dairy section of the store, or you can make your own. Isabel Eats has a simple and delicious recipe for homemade crema.
Vegan and vegetarian eaters can also enjoy this recipe. All you need to do is replace the mayo with vegan mayonnaise. The flavor of the sauce will stay the same, but the texture may be slightly different.
A food processor is very handy in creating a smooth and creamy Cilantro Lime Sauce with Garlic. It’s not totally essential if you are okay with the texture of the sauce being a bit chunkier. The flavor would still be yummy.
If you don’t have a food processor, I recommend making a garlic paste using this technique. Then use a sharp knife and mince the jalapeno and cilantro as finely as you can before combining them with the other ingredients.
- Serve: Allow the prepared sauce to chill in the fridge for at least 30 minutes before serving so all the flavors blend.
- Store: The prepared sauce can be kept in an airtight container in the fridge for up to five days.
- Freeze: The recipe does not freeze well.
The garlic needs to be thoroughly combined into the sauce. That’s because the recipe uses raw garlic. Raw garlic has more of a bite or spiciness than cooked garlic, so you don’t want to bite into a big chunk in the sauce.
If your garlic cloves are on the bigger side, it will help the process if you chop the cloves into smaller pieces. Be sure to let the sauce puree for long enough in the food processor that there are no garlic pieces floating in the sauce.
If you’re making the sauce without a food processor, see the technique link above in the “Equipment” section.
Quick Cilantro Lime Sauce with Garlic is the perfect creamy condiment for almost anything. Try it on tacos, nachos, grilled meats, French fries, and more! Let me know what you think by rating the recipe.
Quick Cilantro Lime Sauce with Garlic
- 1 Food processor
- 1 cup mayonaisse
- 2 garlic cloves peeled
- ¼ cilantro leaves well-packed
- ½ jalapeno seeded, deveined, and coarsely chopped
- 1 tsp cumin
- ⅛ tsp allspice
- ¼ tsp dried Mexican oregano* or plain oregano
- ⅛ tsp salt
- juice of ½ lime about 2 Tb
- Place mayo in a small food processor.
- Add remaining ingredients and puree until smooth.
- Allow the sauce to chill for at least 30 minutes before serving.
Yes, but the texture may be a bit more chunky. Also, be sure to make the garlic into a paste using this technique so it can be easily incorporated.
Yes, you just need to substitute vegan mayo for regular.
Yes. I recommend Mexican crema or sour cream as a replacement.
If you hate cilantro, fresh Italian flat-leaf parsley can be used as a substitute.
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Absolutely LOVE this sauce - it livens and brightens up anything you put it on and it goes well with almost everything from chicken to beef to fish!
Thank you! I'm so glad you liked it. The recipe is one of my favorite condiments for just that reason. I even discovered last night that it's also great on raw veggies.
Simple ingredients, easy prep, amazing flavors! I know cilantro is polarizing, but I love the freshness it gives food!
I absolutely love cilantro, so it hurts my heart that some people don't like it. The good news is, this recipe can also be made with parsley for the cilantro haters out there.
This sauce is delish - totally going to be a staple in my fridge from now on!
I appreciate the kind feedback!
I always have an abundance of cilantro in the garden but don't know what to do with it. Thank you for a great answer!
I'm so jealous! We never have any luck growing cilantro, and I use it so often that it would be great to have available. I hope you enjoy the recipe!
This would be gorgeous with the salad I made for lunch tomorrow. I'll have to make some tomorrow.
I didn't even think to include in the post that this would make an awesome salad dressing. Thanks for the tip!
This sauce looks amazing! I’ll make it for my next Mexican dinner night.