Cilantro Lime Cream Sauce

  • Prep Time: 5 mins
  • Total Time: 12 mins
  • Servings: 8
  • About This Recipe

    “This makes EVERYTHING delicious. We eat it on fish (especially salmon), chicken, vegetables, bread…the combination of cool and spicy is great and it’s so easy to make”

    Ingredients

  • 1 (8ounce) containers sour cream
  • 1jalapeno pepper
  • 2limes
  • 1bunchcilantro
  • 1/2 teaspoonkosher salt( to taste)
  • Directions

  • Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
  • Blend until smooth.
  • Chop jalapeno, add to blender (depending on how hot you like it).
  • Add salt and more lime to taste, blend everything until smooth.
  • Reviews

  • “This sauce has such a fresh taste!I used it on salmon on the bbq adding the sauce toward the end of cooking.”

  • “I won’t rate this, since maybe I did something wrong, given all of the good reviews it’s gotten. Maybe I used too much or not enough cilantro.Perhaps the recipe should give a more specific amount, because I followed the recipe exactly as written with no changes whatsoever.Honestly, I don’t know why this didn’t work, but it was the worst thing I have ever made with cilantro.I was sad that I wasted some of my home grown cilantro on this recipe.”

  • “Very good with pork. “

  • “Nice recipe! A little too thin for me so I added a small Hass Avocado and it was perfect!!”

  • “I will cut back on the lime next time,but it was really simple and tasty.Thanks.”

  • “I love this sauce and can’t seem to get enough. We ate this with Recipe #359384 and rice. I made the sauce the night before when I put the meat in the crockpot. One lime and 1/2 a jalapeno was enough for us. And I did end up adding a little additional cream to taste the next day before serving.”

  • “Very good recipe. I modified it somewhat to use as a sauce for my fish tacos. After mixing everything, I bring it to taste with a little sugar. For the fish tacos, just take a flour taco shell add some deep fried fish, shredded lettuce, diced onion and this sauce.”

  • “wonderful flavor. i used lemons instead of limes. it is a little too thin. Next time I will stir(not blend) some more sour cream. We are having this with cedar salmon!”

  • “I’ve already given this one 5 star rating, but wanted to update. Still just the best! Make at least 6-24 hours ahead of time for best flavor. This time, I was going for a smoother feel, so stripped the cilantro leaves off the stem before adding to the blender. I also de-seed the jalapeno so it’s not too hot. A wonderful sauce- salad dressing for just about anything!”

  • “I made & refrigerated this for several hours before using it as a dip for boiled shrimp.Al I have to say is WOW!!”

  • “I originally reviewed this recipe and gave it only 4 stars, but….The next day I tried some of this sauce with my steak and it was very good, the flavor had intensified over night. The day I made it to be honest, I couldnt really taste the cilantro, I think the sauce should be made in advance to get the benefit of all the flavors. Thanks for this recipe.”

  • “This is an excellent sauce..we put this over chicken and it was just great.”

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