SaucesMexicanEasy

No-Cook Cilantro Lime Sauce

Name: No-Cook Cilantro Lime Sauce
Prep time: 8 min
Total time: 8 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups (50 g) Fresh cilantro, lightly packed, Leaves and tender stems, roughly chopped; ¼ cup (60 ml) Fresh lime juice, Freshly squeezed, from 2–3 limes; ½ cup (120 ml) Water; 1 clove (5 g) Garlic clove, Peeled, roughly chopped; ½ medium (15 g) Fresh jalapeño, Roughly chopped (seeds removed for mild, kept for spicy); ¼ teaspoon (1½ g) Fine sea salt; 2 tablespoons (30 ml) Extra virgin olive oil (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous sauce made by blending fresh cilantro, lime juice, garlic, and jalapeño with water. No cooking required—just minutes to make. The result is a vibrant, zesty condiment that transforms tacos, grilled meats, seafood, rice bowls, and more with fresh citrus and herb flavor.

Prep: 8 min
Cook: —
Total: 8 min
Makes: About 1 cup (240 ml)

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Steps

Before you start

Wash and dry the cilantro and lime thoroughly
Remove jalapeño seeds if you prefer less heat
Peel the garlic clove

1
Prepare cilantro
- Roughly chop the cilantro leaves and tender stems, discarding any thick, woody central stems (they're bitter and fibrous).
- You should have about 2 cups (50 g) of loosely packed chopped cilantro.
- This step prevents stringy texture in the finished sauce.
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Ready when: Cilantro is roughly chopped into ½-inch pieces with thick stems removed
Tip: If your cilantro has lots of thick stems, pick over it carefully and use only the leafy parts. Tender stems are fine to include—they blend smoothly.
2
Prep remaining ingredients
- Peel and roughly chop the garlic clove into 2–3 pieces.
- Remove the stem from the jalapeño and roughly chop it, keeping or removing seeds based on your heat preference (seeds add significant heat; remove them for mild sauce).
- Squeeze fresh lime juice until you have ¼ cup (60 ml)—you'll need juice from 2–3 medium limes depending on juiciness.
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Ready when: Garlic is chopped into small pieces, jalapeño is chopped, and lime juice is measured
Tip: Roll limes on the counter with firm pressure before cutting and juicing to break down the interior cells and release more juice. Room-temperature limes yield more juice than cold ones.
3
Blend until smooth
- Add the cilantro, lime juice, water, garlic, jalapeño, and salt to a blender or food processor.
- Blend on high speed for 30–45 seconds, or until completely smooth and bright green.
- If the sauce seems too thick and won't pour, add 1–2 tablespoons more water and blend for another 10 seconds.
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Ready when: Sauce is completely smooth, bright green, and pours easily from a spoon
Tip: Don't over-blend or the cilantro will oxidize and lose its bright color; 30–45 seconds is ideal. If your blender heats up easily, work quickly and stop as soon as smooth.
4
Finish and adjust seasoning
- Pour the sauce into a serving bowl.
- If using, stir in the olive oil for richness and a silkier texture (optional but recommended).
- Taste the sauce carefully.
- Cilantro is herby and masks salt, so don't under-season—it should taste flavorful without tasting salty.
- If it tastes flat, add salt a small pinch at a time and taste between additions.
- If too tart, add another pinch of salt to balance the lime.
- If the lime flavor is too subtle, squeeze in another ½ tablespoon of fresh lime juice.
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Ready when: Sauce tastes bright, herby, and balanced—cilantro, lime, and mild garlic-jalapeño heat are all present
Tip: Add salt and lime juice slowly and taste constantly; it's much easier to add more than to remove. Start with less—you can always adjust up, but you can't undo over-salting.

Good to know

Tips

Use the freshest cilantro you can find—older, wilted cilantro tastes musty and bitter. If your cilantro has lots of yellowing leaves, pick over it and use only the bright green parts.
For maximum brightness, juice the limes just before blending. Bottled lime juice works in a pinch but tastes less fresh and vibrant.
This sauce thickens slightly as it sits due to the cilantro continuing to absorb liquid. Thin with a tablespoon of water if it becomes too thick over a few hours.
Make it creamy by adding ¼ cup (60 ml) Greek yogurt, sour cream, or Mexican crema to the blender. Blend well and taste again for salt and lime.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The sauce will darken slightly as the cilantro oxidizes, but it's still safe to eat. Not suitable for freezing due to the fresh herb content, which loses texture and color when thawed. Serve chilled or at room temperature.

Substitutions

Fresh cilantro, lightly packed → Fresh parsley (flat-leaf preferred). Use the same amount. The sauce will be milder and less citrusy; increase lime juice by 1 tablespoon for more brightness.
Fresh jalapeño → Serrano pepper or green habanero. Use ¼ medium serrano (hotter) or ⅛ green habanero. Start with less and add to taste—these are spicier than jalapeño.
Fresh lime juice → Lemon juice or a mix of lime and lemon. Use the same volume. Lemon is less sweet; the sauce will taste sharper but still delicious.
Water → Olive oil (up to ½ cup total) or broth (chicken, vegetable, or fish). Oil makes a richer, thicker sauce; broth adds savory depth. Start with ¼ cup and add more as needed for desired consistency.