Cilantro Jalapeño Sauce

This 10-minute Cilantro Jalapeño Sauce is striking to the eye and palate, with the right balance of spicy, cooling, tangy and creamy notes. It's a versatile blender sauce best for spreading, dipping or dressing burritos, tacos, vegetables, kebabs, salads and more.

If there was ever a sauce I could put on anything, it's definitely cilantro jalapeno sauce. It takes under 10 minutes to blend all the ingredients together - and I bet you already have them on hand.

I like to consider this cilantro sauce a mix between Indian hari chutney, Middle Eastern zhoug, Peruvian aji amarillo and Greek tzatziki. Talk about a cross between cultures!

The Best Spicy & Creamy Jalapeño Sauce Recipe

I was first inspired to make this sauce when I spotted a jar of cilantro sauce at Trader Joe's. But now it catches my eye every time I open my fridge. I always have it on hand because:

• The ingredient list is short and it's ready in less than 10 minutes for a sauce you can make in no time and enjoy throughout the week.
• The spice level is completely customizable since you can add none or all of the jalapeño seeds to suit your taste buds.
• It's a recommended make-ahead recipe since the flavors get better while they marry together in the fridge.
• It can be served as a dip, dressing, sauce or spread and pairs with just about any cuisine for a versatile condiment to call your own.

Ingredients - Notes & Substitutions

Simply gather together jalapeño and cilantro, along with yogurt, lime juice and garlic to make the classic version. Additionally, I like to add cucumbers to enhance the taste and texture of this sauce.

• Greek Yogurt: I love full-fat whole milk Greek yogurt for the extra creamy consistency, but 2%, 1% or nonfat all work. Sour cream is a wonderful replacement for its creamy and tangy flavor.
• Jalapeño: The jalapeño adds the spice factor, so pick-and-choose the amount of seeds and ribs you'd like to keep intact. My family likes it spicy, so I add the entire pepper. Simply remove all the seeds and ribs for mild, or add only half for medium.
• Lime Juice: Make sure to use fresh lime juice versus the bottled kind for a nice kick of fresh citrus flavor. Start with ½ lime and adjust to your liking from there.
• Cilantro: For best results, trim off the bottom 2-inches of the cilantro root (as these are too bitter) and use the rest of the tender leaves and stems.
• Cucumbers: Although the cucumber is optional, it's highly recommended. The cucumber adds the final cooling component and tames the spice of the jalapeño. I like Persian cucumbers, but a 4-inch piece of an English cucumber is a great substitute. I would not recommend American cucumbers since the skin and seeds are too bitter.

Spice Tip: Looking for a bit of warmth? Add ½ teaspoon roasted ground cumin along with the rest of the ingredients.

Step By Step Instructions for Cilantro Jalapeño Sauce Recipe

All you need is 8 ingredients and a blender to have this sauce ready and waiting in 10 minutes.

Blender Tip: Always add the wet ingredients first. This gives a little help to the blender and takes less time to blend smoothly.

• Fill the blender: Add the Greek yogurt, jalapeño, lime juice, salt, pepper and garlic to a blender (Pic 1).
• Add cilantro and blend: Top with the cilantro sprigs (Pic 2). Blend to a smooth consistency using the smoothie setting on your blender. (Note: The sauce is ready to chill or serve at this point, if you don't wish to add cucumber.)
• Add cucumber: Add cucumber cut into 1-inch pieces and blend for a few more seconds, until they break down into the sauce (Pic 3).
• Finish and chill: Adjust seasoning and chill sauce til ready to serve (Pic 4).

Serving Suggestions - Sauce, Dip & Dressing

I try to make this sauce weekly for a truly versatile dip, sauce or dressing to add color and nutrition to meat, veggies, salads, tacos, burritos and more. My favorite ways to serve are:

• Sauce: Spooning it on top of Paneer Tikka, Burrito Bowls, Chicken Tinga Tacos, Black Bean Burgers and Bombay Potatoes.
• Dip: Serving it alongside Chicken Kebabs, Samosa Jalapeño Poppers, Cheese Straws, French Fries, Garlic Naan or fresh cut vegetables.
• Dressing: Thinning it out with a little bit of olive oil and tossing it with leafy green salads.

Make-Ahead & Storage Instructions

The flavor of the pureed sauce might taste pungent and bitter immediately after blending on occasion. For best results, make the sauce 30 minutes to 1 hour ahead of serving and keep it covered in the fridge.

The creamy cilantro sauce keeps best in an airtight container in the fridge for up to 1 week.

Variation to Try

To make a creamy, slightly sweeter version of this sauce, substitute yogurt with mayonnaise. It makes for a great spread on Chicken Masala Burgers!

Recipe Tips & Notes:

• Use Greek yogurt or sour cream as the dairy component. I already had Greek yogurt on hand, but sour cream offers the same tangy, creamy flavor and consistency.
• Adjust the spice level to your liking. I use the entirety of the jalapeño pepper, seeds and ribs included. Remove the seeds and ribs for a mild spice level or use half for medium.
• Add cucumber, if desired. The cucumber is not required, but it sure is recommended. It adds a wonderful cooling component that reduces the heat level of the jalapeño. Persian or English cucumbers work best for their mild, sweet flavor. American cucumbers are too bitter.
• Use a blender or food processor. I use my Blendtec set to smoothie mode and blend just until the sauce comes together. Feel free to use a food processor instead.
• Add a touch of cumin for depth of flavor. It adds a wonderful warming, earthy flavor.
• The flavor of the sauce will mellow over time. I like to make the sauce at least 30 minutes to one hour ahead of time to tame the bite and bitterness.
• Store for up to one week. Keep it in a sealed glass jar or airtight container in the fridge.

Cilantro Jalapeño Sauce FAQ

More Condiment & Sauce Recipes From My Kitchen

• Green Chutney: An irresistible mildly spicy sauce made with fresh cilantro, green chillies, ginger, lime juice, cumin and a touch of honey.
• Mint Chutney: A bright and cooling 10-minute blender recipe to serve with crispy Indian snacks, tandoori dishes, kebabs, idli, dosa, sandwiches and more.
• Cucumber Raita: A creamy and crunchy side made with seasoned yogurt and green cucumbers, that acts as a cooling accompaniment to many Indian meals.
• Cilantro Coconut Chutney: A combination of peppery cilantro, sweet coconut, spicy serrano and a unique finishing touch of tempered spices for a vibrant side dish.
• Easy Tzatziki Sauce: A wonderful chilled sauce, spread, dip or dressing for grilled meats, gyros, vegetables, salads and warm pita.
• Avocado Yogurt Dip: A lusciously smooth and creamy dip thanks to ripe avocados and yogurt that's pleasantly seasoned with Indian spices.
• Creamy Avocado Dressing: A 5-minute avocado sauce that you can easily blend together and drizzle over rice, eggs, burritos, tacos, nachos or your favorite greens!

📖 Recipe