This versatile sauce is creamy and bright, with a touch of heat from jalapeño and brightness from lime and cilantro. A smidge of honey balances all the flavors. Serve the sauce over fish (it’s awesome on this slow cooker salmon), on grain or veggie bowls, over tacos, with chicken and lamb, as a salad dressing, or as a dip for sweet potato fries. I prefer to use Greek yogurt with a 2% fat content or higher, as non-fat yogurt is rather chalky (however, it’s a personal preference!). If you don’t have a large food processor, you can make the sauce in a mini food processor or a Vitamix.

Cilantro Yogurt Sauce

garlic clove

jalapeño, seeds

cilantro leaves and tender stems

Greek yogurt (2% fat content or higher)

lime juice

honey

Salt and black pepper

In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube to finely chop. Add the cilantro and process until chopped.

Scrape the sides, and add the Greek yogurt, lime juice and honey. Season with salt and pepper. Process until smooth, stopping and scraping the sides as needed. Taste and season with more salt and pepper as needed. If the sauce is quite thick (depending on the brand of yogurt you used) feel free to thin it with a splash of water.

cilantro yogurt sauce

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Nicki Sizemore

Ingredients

Instructions

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