Thai Cilantro Sauce (Printable)

Vibrant blend of fresh cilantro, garlic, lime, and Thai flavors for drizzling over grilled favorites

# What You Need:

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

02 - 2 tablespoons fresh mint leaves (optional, for extra freshness)

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 (for gluten-free)

11 - 1 teaspoon maple syrup or sugar

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

01 - Combine cilantro, mint (if using), garlic, shallot, and chili in a food processor or blender.

02 - Add lime juice, rice vinegar, oil, soy sauce, maple syrup, and salt.

03 - Blend until smooth, scraping down the sides as needed. Add water a little at a time if a thinner consistency is desired.

04 - Taste and adjust seasoning with more lime, salt, or sweetener as preferred.

05 - Transfer to a bowl or jar. Serve immediately or refrigerate for up to 3 days.

01 -

It comes together in literally ten minutes but tastes like something from a restaurant
The fresh cilantro creates this bright, punchy flavor that wakes up whatever it touches
You can keep it in the fridge all week and suddenly simple dinners feel special

02 -

The sauce will darken slightly after a day in the fridge but the flavor stays bright
Over-blending can heat up the sauce and make the cilantro taste cooked, so pulse until just smooth
If it tastes too sharp initially, let it rest for ten minutes—the flavors mellow and marry beautifully

03 -

Toast your garlic and shallot in a dry pan before blending for a deeper, roasted flavor
Start with half the oil—you can always add more, but you cannot take it back