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 spicy foods or fresh jalapenos (I used to use canned green chilies all the time, but now make it with 2 fresh jalapenos- my family likes it spicier)
- 1/2 cup avocado oil or vegetable oil add more oil as needed to get the consistency you want. (I do not 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.
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.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.