Creamy jalapeno cilantro sauce
A cool, bright green sauce of jalapeño, fresh coriander and lime that finishes tacos, bowls and grilled meat.
Make this once, then cook it into 10 different dishes.
- Time10 min
- LevelEasy
- Costabout £0.31 a head
- Makesabout 330 ml, enough for 3 batches of tacos or bowls for 4
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Roughly chop the jalapeños and coriander. Put them in a blender with the garlic, lime juice and zest, olive oil, salt and water.
- 2
Blend for 30 seconds until you have a smooth green purée with no large flecks.
0 min 30 s - 3
Add the soured cream and pulse 4 or 5 times, just until combined and creamy. Blending too long can thin the cream.
- 4
Taste. It should be fresh, tangy and gently hot. Add salt, lime juice or a few more jalapeño seeds as needed, and a splash of water if it is too thick to drizzle.
- 5
Chill for 30 minutes so the flavours mingle. It thickens slightly as it cools, so loosen with water before serving.
About creamy jalapeno cilantro sauce
Creamy jalapeño cilantro sauce is a smooth, pale green sauce made by blending fresh jalapeños and coriander (called cilantro in Mexico and the US) with lime juice, garlic and soured cream. It tastes cool, tangy and herby, with a fresh chilli heat that builds slowly. Coriander lovers will like it, and the sauce is not suitable for people who find coriander soapy.
It is a Tex-Mex and modern Mexican restaurant style sauce rather than a traditional one, similar to the green sauces served with tacos de pescado, chicken tinga and grilled meats. It works as a drizzle, a dip for tortilla chips, a dressing for slaws and burrito bowls, and a topping for baked potatoes.
Keep the jalapeño seeds for medium heat or remove them for a mild sauce. A dairy free version made with avocado and coconut yoghurt is in the tips.
Tips
- For mild heat remove the seeds and white pith from the jalapeños. For hot leave them in or add a serrano chilli.
- Use the tender coriander stems as well as the leaves. They carry a lot of flavour and blend easily.
- Dairy free version: blend 1 ripe avocado, 150 g unsweetened coconut yoghurt, the same herbs, chilli, lime and olive oil, with extra water to thin. It will thicken in the fridge.
- Thin with a little water rather than more lime if it is too thick to drizzle. Too much lime makes it harsh and can curdle the cream.
- Pulse in the soured cream at the end. Over blending can make cream thin and runny.
Storing and freezing
Keeps in a covered jar in the fridge for up to 3 days. Stir before using. Do not freeze, as the cream separates when it thaws. Because it contains raw garlic, keep it chilled and never leave it out for more than 2 hours.
Dishes you can make with creamy jalapeno cilantro sauce
Tacos de Pescado Ahumado (Smoked Mackerel Tacos)
GFEFNFTostadas de Atún con Crema de Jalapeño (Seared Tuna Tostadas)
GFEFNFPollo Asado con Arroz Verde y Salsa de Jalapeño y Cilantro (Grilled Chicken Plate)
GFEFNFTacos Gobernador (Sinaloa Shrimp and Cheese Tacos)
GFEFNFEsquites Cremosos con Totopos (Creamy Mexican Corn Cups)
GFEFNFFlautas de Pollo con Crema de Jalapeño y Cilantro (Crispy Rolled Chicken Tacos)
GFEFNFEnsalada de Col y Jícama con Aderezo Cremoso de Jalapeño (Crunchy Cabbage and Jicama Slaw)
GFEFNFBurritos de Papa con Huevo (Potato and Egg Breakfast Burritos)
NFVPescado a la Plancha con Arroz Verde y Salsa de Cilantro (Pan-Seared Fish with Green Rice)
GFEFNFTacos de Coliflor Rostizada con Cebolla Morada Encurtida (Roasted Cauliflower Tacos)
EFNFVQuestions
Is creamy jalapeño cilantro sauce spicy?
It is medium. With the seeds left in, expect noticeable warmth. Remove the seeds for a mild sauce, or add a serrano chilli if you want it hot.
Can I make it dairy free?
Yes. Blend a ripe avocado with unsweetened coconut yoghurt in place of soured cream, plus the same herbs, jalapeños and lime, and thin with water. The flavour is slightly different but still fresh and creamy.
How long does it keep?
Up to 3 days in the fridge in a covered jar. The colour dulls slightly after the first day. It does not freeze well because the cream separates.
What can I use instead of coriander?
Flat leaf parsley with a pinch of ground cumin is the nearest, though it will taste less distinctive. Sauce with parsley is still good on grilled chicken and fish.
Is it gluten free?
Yes, it is made only from fresh ingredients plus soured cream, so it is gluten free, egg free and nut free. It contains dairy.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.