Spicy Cilantro Garlic Sauce: a spicy, tangy, packed with fresh flavor sauce that you can drizzle on just about anything!
Growing up in Florida we visited our fair share of Latin restaurants. Peruvian and Cuban foods are some of my top picks when eating out. Some of my favorite menu items include citrus roasted chicken, flan and yucca fries with lots of sauces, especially the ones with a flavor profile similar to this Spicy Cilantro Garlic Sauce!
This sauce is SO easy to make and tastes good with just about everything. When you’re out at a restaurant you can find it by the name of Aji Verde. I love making a jar of this and using throughout the week. Sometimes it’s a dip, other days it gets used as a dressing or marinade. However you decide to use it, I’m sure you’ll love this easy flavorful sauce just as much as I do!
How to make Spicy Cilantro Garlic Sauce
- Add all of the ingredients to a blender. I like to add the liquids to the bottom of the blender and then layer the solid ingredients on top. I find that it blends better this way. Since I made this in my parents magic bullet that meant putting the cilantro first so the liquid went onto, closest to the blades.
- Run the blender until smooth. Stop the and scrape down the sides and then blend until completely incorporated.
- Give it a taste test and adjust the salt according to your liking.
- Transfer to an airtight container or serving bowl.
Flavor swaps
If you’re looking to swap out the sour cream you can use full fat green yogurt or cottage cheese instead. Alternatively, you could add avocado.
Play around with the herbs, you can add basil or chives.
For a less spicy version reduce the jalapeño.
How to use it
A drizzle of Spicy cilantro garlic sauce makes the most basic of foods taste irresistible. Here are some dishes you could serve it with:
Tacos
Mogo Chips / Yucca Fries
As a dip for warm bread
Grilled or roasted vegetables
Salad Dressing
Tandoori Masala Fries
Wings
Baked Potatoes
Pizza
Smashed potatoes
Burritos
Fajitas
Fish
Grilled Chicken
- 1 cup mayonnaise
- 1 cup fresh cilantro, tightly packed (leaves + stems)
- 3 scallions, greens only
- 2 jalapeños
- 3–4 garlic cloves
- ¼ cup sour cream
- Juice of 1 lime (about 2 tablespoons)
- 6–8 fresh mint leaves
- 1 teaspoon kosher salt, or to taste
- Add all ingredients to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust salt or lime juice if needed.
Store in an airtight container in the fridge for up to one week.
Enjoy,
