Thai Cilantro Sauce (Printable Version)

Vibrant, zesty condiment with fresh cilantro, garlic, lime, and Thai flavors. Ready in 10 minutes.

# What You’ll Need:

→ Fresh Herbs

01 - 1 large bunch fresh cilantro (about 2 cups packed, leaves and tender stems)
02 - 2 tablespoons fresh mint leaves

→ Aromatics

03 - 2 cloves garlic, peeled
04 - 1 small shallot, peeled and roughly chopped
05 - 1 small Thai green chili (or jalapeño for milder heat), seeded if desired

→ Liquids

06 - 3 tablespoons fresh lime juice (about 2 limes)
07 - 2 tablespoons rice vinegar
08 - 3 tablespoons neutral oil (such as grapeseed or vegetable oil)
09 - 1 tablespoon water (as needed, to thin)

→ Flavorings

10 - 1 tablespoon soy sauce or tamari (for gluten-free)
11 - 1 teaspoon maple syrup or sugar
12 - 1/2 teaspoon sea salt, or to taste

# Directions:

01 - Place cilantro, mint, garlic, shallot, and chili in a food processor or blender.
02 - Pour in lime juice, rice vinegar, oil, soy sauce, maple syrup, and salt.
03 - Blend until completely smooth, scraping down the sides as needed. Add water gradually if thinner consistency is desired.
04 - Taste the sauce and adjust seasoning with additional lime juice, salt, or sweetener as preferred.
05 - Transfer to an airtight container. Serve immediately or refrigerate for up to 3 days.

# Top Tips:

01 -
  • Takes literally ten minutes from start to finish and keeps for days
  • Transforms simple grilled proteins into restaurant quality dishes
  • Versatile enough for everything from rice bowls to roasted vegetables
02 -
  • Blend long enough to eliminate any leafy texture or the sauce will feel unfinished
  • The sauce intensifies in flavor after sitting for an hour in the fridge
  • Oil free version still works beautifully but texture changes slightly
03 -
  • Room temperature ingredients blend more smoothly than cold ones
  • Let the sauce rest for 30 minutes before serving for flavors to marry

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