Cilantro shares the stage with creamy avocado and zesty jalapeño to create a truly versatile sauce that can be made in minutes! You can use it on salmon, tacos, meats, and even use it for dips for fries or chips. Truly addicting!
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Cilantro lovers, rejoice! Here’s a quick and versatile recipe that you will make again and again as you find new uses for it. Flavorful cilantro really shines in a base of avocado and plain yogurt. Jalapeño and a little apple cider vinegar give it a zesty kick. Salt and garlic round it out to create an addicting little sauce that will become a family favorite.
Here’s how it comes together:
Using a high-speed blender such as a Vitamix or Blendtec (here’s what I use) or a food processor, add all the ingredients except for the olive oil. Blend (or pulse) until smooth. Add the olive oil and blend again. If you would like more of a sauce consistency, add a little more olive oil. If you like it thick like a dip, leave as is.
We like to use this as a sauce for salmon and chicken. We love it as a dip for fries or crackers or chips! It will keep in the fridge for a few days, tightly covered, if you have any leftovers. Blend some up today!
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- 1 avocado, pitted
- 1 -2 jalapeños, seeded (may also use jarred jalapeño slices instead of fresh)
- 1½ cup packed cilantro leaves
- 1⁄2 cup plain Greek yogurt
- 1 clove minced garlic (or ½ tsp. garlic powder)
- 1 Tablespoon apple cider vinegar
- 1⁄2 teaspoon sea salt
- ¼ cup olive oil
- To a high speed blender or food processor, add all ingredients except the olive oil.
- Blend (or pulse) ingredients until smooth.
- Slowly add olive oil to machine while blending on low. (If you like your sauce thinner, add a bit more olive oil.)
- Sauce may be stored in fridge for up to 2 days, tightly covered.
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