Quick, no-cook sauces are an effortless way to elevate everyday meals, and this cilantro-yogurt sauce is a favorite for its bright, creamy flavor. Greek yogurt provides the base, while jalapeño adds a gentle heat and fresh cilantro and lime bring brightness. A touch of honey balances the flavors for a versatile sauce that’s ready in minutes.
Greek yogurt cilantro lime sauce
This sauce comes together in a food processor or high-speed blender in just minutes. There’s no need to finely chop the garlic, jalapeño, or cilantro first — the processor handles it for you, producing a smooth, vibrant sauce quickly.
Cilantro yogurt sauce ingredients:
- Greek yogurt: Use a Greek yogurt with at least 2% fat for best texture and flavor. Nonfat yogurt can be used in a pinch but may taste chalky; if so, add a drizzle of olive oil to improve mouthfeel.
- Cilantro: Fresh cilantro gives the sauce its signature flavor and color. If you dislike cilantro, substitute with equal parts parsley and mint for a different but delicious profile.
- Garlic: One garlic clove adds depth. If raw garlic is too intense, briefly soak a lightly crushed clove in the lime juice, discard the clove, and use the flavored juice instead.
- Jalapeño: Half a jalapeño keeps the heat moderate. Remove the ribs and seeds for milder heat, or leave them in for more spice.
- Lime juice: Freshly squeezed lime brightens the sauce.
- Honey: A small amount of honey rounds out the flavors and softens the acidity.
How to make a 5 minute cilantro yogurt sauce:
- With the food processor running, feed one garlic clove and half a jalapeño through the chute and pulse until finely chopped. (Alternatively, pulse in a high-speed blender.)
- Add the cilantro and process until chopped and well combined.
- Scrape down the bowl, then add the Greek yogurt, lime juice, and honey. Season with salt and freshly ground black pepper and process until smooth. If you prefer a thinner consistency, blend in a few tablespoons of water until you reach the desired pourability.
How to serve cilantro lime yogurt sauce:
- Drizzle over fish or salmon bowls
- Use as a dressing for grain bowls or roasted vegetable bowls
- Spoon onto tacos or fish tacos
- Serve alongside grilled or roasted chicken
- Pair with lamb kebabs or lamb burgers
- Toss as a light salad dressing
- Serve as a dip for sweet potato fries or raw vegetables
Cilantro yogurt sauce for salmon
This sauce is especially delicious with salmon — try it on roasted, grilled, or slow-cooked salmon for a bright contrast to the rich fish. It also works beautifully in salmon tacos or power bowls with avocado and shredded cabbage.
Yogurt lime dressing
When thinned with a little water, this cilantro-yogurt mixture becomes a bright, creamy salad dressing. It also makes a flavorful dip for fries, crudités, or as a spread for sandwiches.
FAQ
Greek yogurt is recommended. Choose a yogurt with 2% fat or higher for the best texture and flavor.
Yes. Substitute with a mix of half parsley and half mint for a fresh alternative.
Thin it with a few tablespoons of water, blending until you reach the desired consistency.
Other sauces and dressings to try:
- Mojo sauce — great with grilled steak or tacos
- Cilantro lime dressing — a lighter, oil-based variant for salads
- Green tahini sauce — creamy and nutty for Mediterranean bowls
- Cilantro lime pesto — a herby, oil-forward option for tacos or pasta
- Sweet pea & mint pesto — bright and slightly sweet for salmon or grains
- Clean-out-the-fridge green sauce — flexible and flavorful for many uses
Healthy desserts you might like:
- Blender carrot cake with maple cream cheese frosting
- Double chocolate zucchini brownies
- Paleo shortcakes
- Pear & ginger crumble
- Lightened-up apple crisp
- Almond coconut cake
Get the recipe!
Cilantro Yogurt Sauce
Equipment
- Food processor (or high-speed blender)
Ingredients
- 1 large garlic clove
- ½ medium jalapeño, seeds and inner stems removed (adjust to taste)
- 1 cup lightly packed cilantro leaves and tender stems
- 1 ½ cups Greek yogurt (2% fat or higher recommended)
- 1 tablespoon lime juice
- ½ teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- With the food processor running, drop in the garlic clove and jalapeño and process until finely chopped. Add the cilantro and process until chopped.
- Scrape down the sides, then add the Greek yogurt, lime juice, and honey. Season with salt and pepper. Process until smooth, stopping to scrape the bowl as needed. Taste and adjust seasoning. If the sauce is too thick, blend in a splash of water until it reaches the desired consistency.
Notes
Do ahead: Refrigerate the sauce for up to 2 days.
Tips:
- Use a food processor or high-speed blender to achieve a smooth texture.
- Swap cilantro for half parsley and half mint if you prefer.
- Thin with a few tablespoons of water for a pourable dressing.
- Try the sauce with roasted or slow-cooked salmon for a particularly delicious pairing.
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