Cilantro Lime Sauce
the perfect sauce for all Mexican food, corn, beef, pork, chicken, tacos, scallops, shrimp, fish, and more.
Servings: 1 .5 cups
Ingredients
- 1 bunch Cilantro about 3/4 cup chopped
- 1 lime juiced
- 1 garlic clove minced
- 3 scallions chopped
- 2 tablespoons canned diced green chilies or canned diced jalapenos if you like spicy foods.
- 1/3-1/2 cup oil vegetable oil, avocado oil or use a very light olive oil add more oil as needed to get the consistency you want.
- pinch of salt
- 1 egg (optional) which I typically add all the time now
Instructions
- You'll process the ingredients with an immersion blender, traditional blender, or food processor.
- Add all ingredients together in a blender and drizzle in the oil until the sauce thickens and emulsifies.
- I often add an egg to make the sauce thicker and creamier, it stays emulsified longer if know I won't be eating it all soon. It'll last 2 weeks in the fridge and freezes well too. Can be eaten room temp, hot, or cold. I prefer it cold usually.