The Best Creamy Cilantro Garlic Sauce With Jalapeños Recipe

I whip up a 5-minute Cilantro Lime Aoli Recipe using fresh cilantro, jalapeño, garlic, mayonnaise and lime. Creamy, spicy and zesty, this five-ingredient sauce brightens tacos, grilled meats and roasted veggies with bold flavor in minutes, ideal for summer grilling and Cinco de Mayo.

I’m kinda addicted to this creamy cilantro garlic sauce with jalapeños. In about five minutes I toss a packed cup of cilantro, a medium jalapeño (seeds kept if I want heat), two smashed garlic cloves, 1/2 cup mayonnaise or plain Greek yogurt if I want it tangier, and two tablespoons fresh lime juice into the blender and pulse until smooth.

The flavor is bright and punchy, like a Cilantro Lime Aoli Recipe meets Lime Mayo with a Mexican Garlic Sauce attitude, and it makes even simple grilled chicken feel like a party. Use it as a dipping sauce or drizzle it over tacos and salads, and trust me you’ll be double checking the jar in the fridge.

It’s creamy, tangy, spicy and weirdly versatile. Try it once with the seeds and once without so you can decide how much fire you actually want, you wont look back.

Why I Like this Recipe

1. I love that it’s ready in like 5 minutes, perfect for when I’m hungry and don’t wanna fuss.
2. The cilantro and lime combo tastes so fresh, it makes even boring chicken feel fancy.
3. I can control the heat easily, seeds for more kick or scoop them out if I want something mellow.
4. It’s versatile — I use it as a dip, drizzle it on tacos, or mix it into grain bowls, and the leftovers keep for a few days so I get extra meals out of it.

Ingredients

• Cilantro leaves, bright and citrusy, add freshness, vitamin K and antioxidants, kinda grassy.
• Jalapeño brings heat and floral notes, vitamin C, fiber, seeds amp up the spice.
• Garlic gives savory punch, allicin compounds, may aid immunity, slightly sweet when cooked.
• Mayonnaise adds silky richness, mostly fat and calories, balances heat, makes it creamy.
• Greek yogurt gives tang, protein and probiotics, lighter than mayo, brightens the sauce.
• Lime juice brings sour brightness, vitamin C, wakes flavors, stops the sauce tasting flat.
• Seeds and membranes hold most capsaicin, toss them to tame heat if you want.

Ingredient Quantities

• • 1 packed cup fresh cilantro leaves, stems mostly removed (loosely packed)

• • 1 medium jalapeño, stem removed, seeds kept or tossed if you want less heat

• • 2 cloves garlic, smashed or roughly chopped

• • 1/2 cup mayonnaise (or plain Greek yogurt if you want it tangier)

• • 2 tablespoons fresh lime juice (about 1 lime, give or take)

How to Make this

1. Roughly chop the cilantro, leaving most stems off, pack about 1 cup into a measuring cup so you know you got enough.

2. Remove the jalapeño stem, slice it open and scoop out seeds if you want less heat, or leave them for more kick. Roughly smash or chop the 2 garlic cloves.

3. Put cilantro, jalapeño, garlic, 1/2 cup mayonnaise or plain Greek yogurt, and 2 tablespoons fresh lime juice into a blender or food processor.

4. Pulse or blend until smooth and creamy, stopping to scrape down the sides with a spatula so everything gets mixed.

5. Taste and tweak: want it tangier add more lime juice, want it milder add a little more mayo or yogurt, want it hotter keep the seeds or add extra jalapeño.

6. If it seems too thick thin with a teaspoon or two of water or a touch more lime juice until it reaches your favorite drizzling consistency.

7. For a smoky twist char the jalapeño first over a gas flame or in a hot skillet until blackened then peel and use that instead, its great with grilled food.

8. Transfer to a jar or bowl and serve right away or let sit 5 to 10 minutes so the flavors marry, either way it comes together fast.

9. Store leftovers in an airtight container in the fridge for up to 4 days, shake or stir before using cause it can settle.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. 1-cup measuring cup (for packed cilantro)
4. Measuring spoons (tablespoon and teaspoon)
5. Blender or food processor
6. Rubber or silicone spatula (for scraping)
7. Small bowl or jar for serving or resting the sauce
8. Spoon for tasting/stirring
9. Citrus juicer or reamer (optional, but handy for lime)
10. Skillet or tongs and gas flame for charring jalapeño (optional)
11. Airtight container for storing leftovers

FAQ

The Best Creamy Cilantro Garlic Sauce With Jalapeños Recipe Substitutions and Variations

• Cilantro: swap with flat leaf parsley for a milder green flavor, it keeps the color but wont taste like cilantro. Or try 1/2 cup basil for a sweeter, aromatic twist.
• Jalapeño: use 1 small serrano for more heat, or 1/2 to 1 roasted poblano (seeded) if you want it much milder and a bit smoky.
• Garlic: replace 2 cloves with 1 tablespoon roasted garlic for mellow sweetness, or 1/2 to 1 teaspoon garlic powder if fresh garlic is not available.
• Mayonnaise or Greek yogurt: swap in 1/2 cup sour cream for similar creaminess, or 1/2 cup mashed avocado or 1/2 cup blended silken tofu for a dairy free option.
• Lime juice: use lemon juice 1 to 1, or 1 to 2 tablespoons apple cider vinegar or white wine vinegar for acidity if you dont have limes.

Pro Tips

1) Char the jalapeño if you want a smoky hit, then peel off most of the blackened skin. Be careful with the seeds though, and wear gloves if you dont want chili on your fingers or in your eyes later.

2) Put the liquid (lime or a teaspoon of water) in the blender first, then add the mayo/yogurt and herbs, it helps everything emulsify and gives a silkier sauce. If it looks too thick, thin with tiny amounts of water not more mayo, or itll get too heavy.

3) Tame or turn up the heat by adjusting seeds and stem bits, but dont overdo it in one go. Pulse, taste, then tweak — its much easier to add heat than take it away.

4) Make it ahead for best flavor, at least 10 minutes if you can, longer in the fridge if needed. Store airtight, press a bit of plastic wrap right on the surface to stop browning, and stir or shake well before using because it can settle.