Introduction

Oh, friends, gather ’round the kitchen counter! Do you ever get that craving for something that just… elevates everything? A sauce that can turn a simple taco night into a fiesta, or make a plain chicken breast sing? I’m talking about a sauce that’s bursting with fresh flavor, has just the right amount of kick, and is ridiculously easy to whip up. Well, today, I’ve got just the recipe for you: my Creamy Cilantro Garlic Jalapeño Sauce. It’s a game-changer, I promise! This recipe is so quick, it’ll be your new go-to for adding a pop of deliciousness to almost anything.

Why You’ll Love This Recipe

Lightning Fast: Seriously, you can have this ready in under 10 minutes!
Super Simple: No fancy techniques here, just toss and blend.
Amazing Gift Idea: Portion it into cute jars for thoughtful homemade gifts.
Crowd-Pleaser: Everyone who tries this sauce goes nuts for it!

Ingredients

Let’s talk about what you’ll need to create this magic. It’s a short list, which is part of why I love it so much!

5 cloves Garlic: These are the flavor powerhouses. Don’t be shy with the garlic!
1 Jalapeño: This little pepper brings the heat and a lovely fresh flavor. We’ll talk about controlling the spice level in a bit!
1 Lime: For that zesty, bright counterpoint to the creaminess and spice.
2 cups Mayonnaise: The creamy base that makes this sauce so luscious. Use your favorite kind!
1 bunch Cilantro (stems and all): Yes, stems too! They have so much flavor packed into them.

How to Make It

Alright, let’s get our hands (or rather, our food processor) dirty! This is so straightforward, you’ll wonder why you haven’t made it before.

Prep Your Aromatics: First things first, let’s get that garlic ready. Just peel those cloves and give them a rough chop. No need to be fancy; the food processor will do the hard work.
Tame the Jalapeño: Next up, the jalapeño! Snip off the stem. Now, here’s where you control the heat: if you like it mild, slice it open and scoop out all those seeds and the white pithy bits. If you’re feeling brave, leave some in! Then, give it a rough chop.
Wash Your Greens: Give that beautiful bunch of cilantro a good rinse under cool water. Remember, we’re using the whole thing – stems and all – for maximum flavor!
Juice it Up: Roll your lime on the counter a bit to release its juices, then cut it in half and squeeze out that lovely citrus goodness.
The Magic Blend: Now, grab your food processor or blender. Toss in the chopped garlic, chopped jalapeño, fresh cilantro, the squeezed lime juice, and the mayonnaise.
Blend to Perfection: Place the lid on your food processor or blender and let it whirl! Process until the mixture is beautifully smooth and creamy. You want that vibrant green color to really shine through.
Serve or Store: And there you have it! You can serve this creamy, dreamy sauce immediately. Or, for later, pour it into an airtight container and pop it in the refrigerator.

Substitutions & Additions

This sauce is fantastic as is, but I love a good tweak! Here are a few ideas to make it your own:

For Less Heat: If you’re sensitive to spice, use half a jalapeño or swap it for a poblano pepper for a milder, slightly different flavor.
For More Heat: Want to turn up the dial? Add another jalapeño, or even a serrano pepper for a serious kick!
Creamy Swap: Don’t have mayo? Greek yogurt or sour cream can work for a tangier, lighter sauce. You might need a little extra lime juice to balance it out.
Herb Variations: While cilantro is king here, a little parsley mixed in can add a nice fresh note.
A Hint of Onion: A tiny sliver of white onion or a shallot can add another layer of savory flavor if you’re feeling adventurous.

Tips for Success

A few little tricks from my kitchen to yours to ensure your sauce is absolutely perfect every time!

Don’t Over-Process: While you want it smooth, you don’t want to blend it so long that it becomes watery. Stop when it’s creamy and vibrant.
Taste and Adjust: Always taste your sauce before serving! Does it need a pinch more salt? A little more lime for brightness? Go with your gut.
Prep Ahead: You can chop the garlic and jalapeño a day in advance and store them in the fridge. The whole sauce can be made up to 2 days ahead of time; the flavors meld beautifully.
Rinse Your Cilantro Well: Especially if you’re using the stems, make sure they’re free of any dirt or grit.

How to Store It

This sauce is best when it’s fresh, but it stores wonderfully in the fridge. Keep it in an airtight container to prevent it from absorbing other odors. It should stay delicious for about 5-7 days. Give it a good stir before each use, as it might separate slightly.

FAQs

Got questions? I’ve got answers!

Can I freeze this sauce?

While you can freeze it, the texture might change a bit upon thawing due to the mayonnaise. It’s generally best enjoyed fresh or stored in the refrigerator.

What do I serve this sauce with?

Oh, the possibilities! It’s amazing on tacos, burritos, grilled chicken or fish, as a dip for veggies, on sandwiches, as a salad dressing base, or even drizzled over roasted potatoes. Get creative!

How do I make it less spicy?

As mentioned in the substitutions, removing the seeds and pith from the jalapeño is the biggest step. You can also use less jalapeño or swap it for a milder pepper like a poblano.

My sauce is too thick, what can I do?

No worries! You can thin it out with a little more lime juice, a splash of water, or even a tablespoon or two of extra mayonnaise until you reach your desired consistency.

Spicy Cilantro Garlic Jalapeño Sauce

A quick, simple, and flavorful creamy cilantro garlic jalapeño sauce that's perfect for elevating any dish.

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Prep Time 5

Equipment

Food processor or blender

Ingredients

Main ingredients

5 cloves Garlic peeled and roughly chopped
1 Jalapeño stem snipped off, seeds and pith removed for less heat, roughly chopped
1 Lime juiced
2 cups Mayonnaise your favorite kind
1 bunch Cilantro stems and all, rinsed well

Instructions

Prep your aromatics: Peel the garlic cloves and give them a rough chop.
Tame the jalapeño: Snip off the stem. For less heat, slice it open and scoop out the seeds and white pith. Roughly chop.
Wash the cilantro well, including the stems.
Juice the lime.
In a food processor or blender, combine the chopped garlic, chopped jalapeño, cilantro, lime juice, and mayonnaise.
Process until the mixture is smooth and creamy and has a vibrant green color.
Serve immediately or pour into an airtight container and refrigerate.

Notes

This sauce can be made up to 2 days in advance and stored in the refrigerator for 5-7 days. Stir before each use. For less heat, remove all seeds and pith from the jalapeño. For more heat, add another jalapeño or a serrano pepper. Greek yogurt or sour cream can be substituted for mayonnaise for a tangier, lighter sauce. A small amount of parsley can be added. A sliver of white onion or shallot can add extra savory flavor.