Cilantro Yogurt Sauce
This versatile sauce is creamy and bright, with a touch of heat from jalapeño and brightness from lime and cilantro. A smidge of honey balances all the flavors. Serve the sauce over fish (it’s awesome on this slow cooker salmon), on grain or veggie bowls, over tacos, with chicken and lamb, as a salad dressing, or as a dip for sweet potato fries. I prefer to use Greek yogurt with a 2% fat content or higher, as non-fat yogurt is rather chalky (however, it’s a personal preference!). If you don’t have a large food processor, you can make the sauce in a mini food processor or a Vitamix.
Servings: 1 ½ cups
Equipment
- Food processor
Ingredients
- 1 large garlic clove
- ½ medium jalapeño, seeds and inner stems removed
- 1 cup lightly packed cilantro leaves and tender stems
- 1 ½ cups Greek yogurt (2% fat content or higher)
- 1 tablespoon lime juice
- ½ teaspoon honey
- Salt and freshly ground black pepper
Instructions
- In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube to finely chop. Add the cilantro and process until chopped.
- Scrape the sides, and add the Greek yogurt, lime juice and honey. Season with salt and pepper. Process until smooth, stopping and scraping the sides as needed. Taste and season with more salt and pepper as needed. If the sauce is quite thick (depending on the brand of yogurt you used) feel free to thin it with a splash of water.
Notes
Do Ahead: The cilantro yogurt sauce can be refrigerated for up to 2 days.
Tips:
- You’ll need a food processor or Vitamix for this recipe.
- You can swap out the cilantro for a mix of half parsley and half mint.
- If you prefer a thinner, more pourable sauce, simply blend in a few tablespoons of water until you get the consistency you like.
- The sauce is fantastic with this slow cooker salmon!
- For more no-cook, easy sauces, check out my book, Build-a-Bowl.