Thai Cilantro Sauce (Printable)
A fresh, zesty blend of cilantro, garlic, lime, and Thai flavors perfect for drizzling over grilled dishes.
# What You'll Need:
→ Fresh Herbs
01 - 1 large bunch fresh cilantro, about 2 cups packed with 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, seeded if desired
→ Liquids
06 - 3 tablespoons fresh lime juice, about 2 limes worth
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 option
11 - 1 teaspoon maple syrup or sugar
12 - 1/2 teaspoon sea salt or to taste
# Directions:
01 - Place cilantro, mint leaves, garlic cloves, shallot, and chili in the bowl of a food processor or blender.
02 - Pour in lime juice, rice vinegar, neutral oil, soy sauce or tamari, maple syrup, and sea salt.
03 - Process until completely smooth, stopping to scrape down the sides of the bowl as needed. If the consistency is too thick, drizzle in water one tablespoon at a time until desired thinness is achieved.
04 - Sample the sauce and adjust the balance with additional lime juice for brightness, salt for savory depth, or sweetener to temper the acidity.
05 - Transfer the finished sauce to an airtight container or glass jar. Serve immediately over your dish of choice, or refrigerate for up to 3 days.
# Expert Advice:
01 -
- It transforms absolutely anything from plain grilled chicken to a bowl of rice into something restaurant worthy
- Takes literally ten minutes but tastes like you put in way more effort
02 -
- Don't skip the oil unless you absolutely must because it carries all those aromatic flavors and makes the sauce coat food properly
- Blend thoroughly but don't go forever or the friction can heat up the sauce and dull that fresh vibrant color
03 -
- Invest in a mini food processor if you make this often because cleaning a full size one for small batches gets old fast
- Toast your aromatics in a dry pan before blending for an extra layer of depth that makes people wonder what your secret ingredient is