Cilantro sauce is plain yogurt blended with a whole bunch of fresh cilantro, a seeded green chili, olive oil, lemon juice, optional ground ginger, salt, and pepper until smooth and creamy. It takes 10 minutes and serves 4.
A quick, versatile sauce made with everyday ingredients, for everything from meat to salads.
How to Make Cilantro Sauce?
The usual base is unsweetened plain yogurt, although you can replace it with the same amount of sour cream; the chili and ginger add an optional spicy touch.
Nutritional Information
Each serving of cilantro sauce contains approximately 50 kcal, 2 g of protein, 3 g of fat, 4 g of carbohydrates, 1 g of fiber, 3 g of sugars, and 30 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Cilantro Sauce Recipe
Preparation: 10 minutes
Servings: 4
Ingredients
- 150 g (⅔ cup) of plain yogurt
- 1 bunch of fresh cilantro
- 1 green chili, seeded
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of ground ginger
- Fine salt
- Black pepper
Instructions
- Wash the cilantro in cold water and measure all the ingredients before you start. In a blender, combine the yogurt, the whole cilantro, the green chili, the ground ginger if using, the olive oil, and the lemon juice, season with salt and pepper, and blend until smooth and creamy.
- Taste and adjust the seasoning and texture with a splash of water or oil. Store in a clean jar in the fridge for up to 7 days. Serve with all kinds of meat and fish, fries, bread, or toast.
Additional Tips
Best yogurt
Use unsweetened, unflavored plain yogurt, Greek or regular; avoid sweetened ones.
Clean spoon
Use clean utensils each time to keep it fresh for up to 7 days.
Do not freeze
Freezing makes the yogurt separate and the texture suffer.
Slow the darkening
Cilantro oxidizes over time; keep the jar well closed with little air.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Plain yogurt | Sour cream | 150 g | Richer, tangier |
| Green chili | No chili | 1 | Not spicy |
| Ground ginger | Fresh ginger | 1 tsp grated | Brighter |
| Cilantro | Half cilantro, half parsley | 1 bunch | Milder |
Frequently Asked Questions (FAQs)
1. Can I make it without yogurt?
Yes, use the same amount of sour cream. The 150 g base is blended with a bunch of cilantro, green chili, olive oil, lemon juice, and ginger; the result is just as creamy and a little tangier.
2. Is cilantro sauce spicy?
Mildly, from one seeded green chili. For more heat, leave in some seeds; for none, leave out the chili. The ginger is optional and adds a spicy note.
3. Do I use the cilantro stems?
Yes, the recipe blends the whole cilantro, leaves and stems, after washing it. The stems blend easily and add flavor.
4. What do I serve it with?
All kinds of meat and fish, fries, bread, or toast, and as a salad dressing. Keep it in a clean, closed jar in the fridge for up to 7 days.
Cilantro vs. Parsley
Cilantro and parsley look alike but differ in flavor and aroma. Cilantro has flat, toothed leaves and a strong, spicy, slightly citrus flavor; parsley has curly or flat leaves and a mild, fresh, slightly sweet herbal taste.
Did You Know?
Cilantro (Coriandrum sativum) comes from the Middle East and was used in ancient Egypt some 3,500 years ago; today it is essential in Indian and Latin American cooking.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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