This creamy cilantro garlic sauce will be your best friend for arepas,
The day I took these pictures I made some chicken tinga tacos and it was AMAZING!
You can even prepare a big batch and save it into a squeeze bottle or sauce dispenser and store it in the fridge for up to 2 months.
I just can’t find a store-bought option that has more flavor than my homemade version. The fresh cilantro “stains” the sauce with a mild green tone because of the juices inside the cilantro leaves. This is a 100% more powerful flavor than dried cilantro or powered cilantro — which is the type used in most store-bought sauces.
In the same way, fresh garlic is more pungent and spicy than powdered garlic. So, this cilantro garlic sauce is all fresh ingredients for a better result.
How to make the cilantro garlic sauce?
This sauce is especially great when you need a dipping sauce that is versatile and that you can make in less than 1 minute. To make this sauce, basically, you add all the ingredients to the food processor — or a blender — and process until you get a creamy and aromatic cilantro garlic sauce.
It’s THAT easy.
Creamy Cilantro Garlic Sauce
Equipment
- food processor
Ingredients
- 1 ½ cup mayo
- 5 garlic cloves
- ¼ cup fresh cilantro
- 1 lemon juice
- ½ tsp ground black pepper
- Salt to taste
Instructions
- Peel and smash the garlic cloves. This way will release the internal juices.
- Add all the ingredients into the food processor and pulse for 30 sec to 1 minute until you get a smooth sauce that doesn’t have big chunks of garlic in it.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.
Your recipe says “coriander” – guessing it’s supposed to say “cilantro?” Just checking!
Hi Taryn! Yes, it’s cilantro. I will update the recipe to avoid this confusion. Thanks for commenting