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A glass jar filled with creamy green cilantro jalapeno sauce sits on a white wooden surface with fresh herbs in the background.
Maryam

Cilantro Jalapeno Sauce

A bright, punchy green sauce that transforms tacos, grilled meats, and roasted vegetables into something unforgettable.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Mexican, Tex-Mex
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 2 cups fresh cilantro leaves and tender stems lightly packed
  • 2 medium jalapeno peppers stemmed, seeded for milder heat
  • 2 large garlic cloves peeled
  • 3 tablespoons fresh lime juice freshly squeezed
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup plain Greek yogurt full-fat for creaminess
  • 1 teaspoon honey
  • 0.75 teaspoon fine sea salt plus more to taste
  • 0.25 teaspoon ground cumin

Equipment

  • Food Processor or Blender
  • Rubber spatula
  • Airtight container (for storage)

Method
 

Make the Sauce
  1. Roughly chop the jalapenos and garlic. No need to be precise - the food processor will do the work. If you want less heat, remove all seeds and white pith; for medium heat, leave some seeds in.
  2. Add the cilantro, jalapenos, garlic, lime juice, and olive oil to your food processor. Pulse 8-10 times until everything is finely chopped but not yet pureed, scraping down the sides once.
  3. Add the Greek yogurt, honey, salt, and cumin. Process continuously for 30-45 seconds until the sauce is smooth and emulsified, with a vibrant green color and pourable consistency like heavy cream.
  4. Taste the sauce. Add more salt if it tastes flat, more lime juice if it needs brightness, or a touch more honey if the heat is too aggressive. Blend briefly to incorporate any additions.
  5. Transfer to a bowl or jar and let rest at room temperature for 15 minutes if possible - this allows the flavors to meld. Use immediately or refrigerate. The sauce will thicken slightly as it chills.

Notes

For a dairy-free version, substitute the Greek yogurt with an equal amount of avocado or additional olive oil - the avocado gives incredible richness. This sauce actually improves after a day in the refrigerator as the garlic mellows and the flavors marry, so make it ahead when possible. It keeps for up to 5 days refrigerated; the top may darken slightly - just stir before serving or press plastic wrap directly onto the surface to prevent oxidation.