Thai Cilantro Sauce (Print version)

A vibrant, zesty sauce bursting with fresh cilantro, garlic, and lime—perfect for drizzling over grilled meats, seafood, or vegetables.

# What you'll need:

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

02 - 2 tablespoons fresh mint leaves

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

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

10 - 1 tablespoon soy sauce or tamari

11 - 1 teaspoon maple syrup or sugar

12 - 1/2 teaspoon sea salt, or to taste

01 - Place cilantro, mint (if using), 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 - Process until completely smooth, scraping down sides as needed. Add water gradually if thinner consistency is desired.

04 - Taste and modify with additional lime juice, salt, or sweetener according to preference.

05 - Transfer to an airtight container. Serve immediately or refrigerate for up to 3 days.

01 -

It transforms even the simplest grilled chicken or plain rice into something that feels like a restaurant meal
Ready in ten minutes and keeps in the fridge for days, making it perfect for busy weeknight flavor upgrades

02 -

The sauce will darken slightly after a day in the fridge but the flavor stays incredible, so don't let the color fool you
Start with less chili than you think you need, because you can always add more heat but you can't take it away

03 -

Use the stems and leaves of the cilantro for maximum flavor and minimum waste
If the sauce tastes too sharp, let it sit for ten minutes before tasting again, as flavors often soften and meld