Cilantro Lime Sauce
The perfect sauce for all Mexican food, corn, beef, pork, chicken, tacos, scallops, shrimp, fish, vegetables, great on salad and so much more.
Servings: 2 cups
Ingredients
- 1 Cilantro 1 medium bunch, about 1 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 it spicy or fresh jalapenos for even more kick.
- 1/2 cup avocado oil or vegetable oil add more oil as needed to get the consistency you want. (I don't typically like the taste of olive oil in this recipe)
- 1/2 teaspoon coarse kosher salt
- 1 large egg It can be optional, but I always add it. The sauce stays emulsified and creamy this way, otherwise it can seem oily, with the egg, it's creamy and freezes well also.
- 1 oz cotija cheese (OPTIONAL) I typically don't add it in the sauce if I'm adding the cheese on top of the dish.
- 1-2 teaspoons coarse kosher salt (if using table salt adjust to taste) I do not prefer the taste of table salt, it give a metalic taste.
Instructions
- This recipe can be easily multiplied. You'll only need 1 egg if you double this recipe, but if you multiply it for more servings like 3-4 times the amount be sure to add an additional egg so it will remain creamy.
- You'll process the ingredients with an immersion blender, a traditional blender, or a food processor. (wait until after blending to add salt, so you can add salt to taste)
- Add all ingredients together in a blender and drizzle in the oil until the sauce thickens and emulsifies. Or add the oil to the container first, as you lift the immersion blender it looks like a creamy sauce.
- The egg helps the sauce to stay emulsified. This sauce can be refrigerated for 1-2 weeks.Or freeze the sauce, and thaw it in the fridge.Avoid using table salt, it never gives this recipe a good taste, I always use coarse kosher salt.This sauce can be enjoyed at room temperature, hot, or cold. I prefer it cold and often make it a day ahead when having a party or meal prepping.