This creamy cilantro lime sauce is a no-cook blender sauce made with sour cream, fresh lime juice, cilantro, garlic, salt, and black pepper. It tastes cool, tangy, and herby, with a gentle garlic note and no heat unless you add jalapeño. The texture is smooth and thick but still easy to drizzle, pale green with tiny flecks of cilantro.
It is a beginner-friendly recipe with only six ingredients and one blending step. You can have it ready in about 5 minutes, which makes it easy to add to tacos, rice bowls, grilled meats, salads, or a snack plate.
Regular sour cream makes a richer, thicker sauce. Light sour cream works too, but the sauce will be a little thinner and less rich. Plain full-fat Greek yogurt is a possible swap: the sauce will be tangier and thicker, so blend in a little extra lime juice if needed. Its nutrition will also be different from the values below.
Fresh garlic gives a sharper bite. Garlic powder (⅛ teaspoon) is milder and blends in more smoothly. Use freshly squeezed lime juice rather than bottled for the brightest flavor, and pat the cilantro dry so the sauce does not turn watery.
For a spicy version, add ¼ to ½ of a jalapeño. Remove the seeds and white ribs for less heat.
Everything goes into the blender at once, so there is no fine chopping and no cooking. Blend for 20 to 30 seconds and stop as soon as the white streaks are gone, because blending too long can thin the sour cream. The sauce tastes best after 15 to 30 minutes in the refrigerator, when the garlic and lime blend into the cream.
Make it up to 4 days ahead and keep it in the refrigerator at 4°C / 40°F or below. It thickens as it chills, so stir or shake it before using.
A creamy, tangy blender sauce made with sour cream, fresh lime, and cilantro. It is smooth, bright, and lightly garlicky, with no cooking needed. Drizzle it over tacos, bowls, grilled meats, and salads.
Wash and dry the cilantro. Rinse it under cold water and shake off the extra water. Pat it dry with a paper towel or clean kitchen towel. Wet cilantro makes the sauce watery.
Chop the cilantro. Trim off the thick, tough bottom ends of the stems. Roughly chop the rest, leaves and tender stems together, and measure ½ cup (about 8 g), lightly packed. Rough chopping is enough because the blender does the rest.
Juice the lime. Roll the lime firmly on the counter, cut it in half, and squeeze it into a small bowl. Measure 2 tablespoons (30 ml) and pick out any seeds. If one lime does not give enough juice, use a second one.
Prepare the garlic. Press the flat side of a knife on the garlic clove to crack it, then peel off the skin. If you prefer garlic powder, measure ⅛ teaspoon instead.
Add everything to the blender. Spoon in the sour cream first, then add the lime juice, garlic (or garlic powder), salt, and pepper. Put the cilantro on top. Optional spicy version: add ¼ to ½ jalapeño (stem removed, seeded for less heat) now.
Blend. Put the lid on firmly and blend for 20 to 30 seconds. Doneness cue: the sauce is smooth, creamy, and pale green with tiny dark green flecks, with no white streaks and no large pieces of leaf. If you still see white streaks, stop, scrape down the sides with a spatula, and blend 5 to 10 more seconds. Do not blend longer than about 45 seconds in total.
Taste and adjust. Dip a clean spoon into the sauce and taste it.
Chill (optional but recommended). Spoon the sauce into a clean jar or squeeze bottle and close the lid. Refrigerate at 4°C / 40°F or below for 15 to 30 minutes so the flavors blend. You can also serve it right away.
Serve and store. Stir or shake the sauce, then drizzle or spoon it over your food. Use a clean spoon each time. Do not leave the sauce out at room temperature for more than 2 hours (1 hour if the room is hotter than 32°C / 90°F). Put the lid back on and return the jar to the refrigerator at 4°C / 40°F or below. Write the date on the jar and use the sauce within 4 days.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hello! I'm Chloe Bennett, a home chef and food lover from Austin, Texas. I created this space to share my love for cooking all kinds of food from quick breakfasts and appetizers to comforting dinners and sweet desserts. Every recipe is tested in my kitchen with simple ingredients, so you can make delicious meals with confidence.