Thai Cilantro Sauce (Printer-friendly)

Vibrant, zesty sauce with fresh cilantro, garlic, lime, and Thai flavors. Perfect drizzle for 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 (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 - Place cilantro, mint (if using), garlic, shallot, and Thai chili in a food processor or blender.

02 - Pour in lime juice, rice vinegar, neutral oil, soy sauce, maple syrup, and sea 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 or jar. Serve immediately over grilled proteins, seafood, or vegetables, or refrigerate for up to 3 days.

01 -

This sauce transforms literally anything from plain restaurant takeout leftovers into something that feels intentional and cared about
It keeps in the fridge for days, meaning you can wake up boring rice bowls or roasted vegetables all week long

02 -

I once made this with a blender that wasnt quite up to the task and ended up with chunky sauce, which is actually kind of lovely in its own rustic way
The sauce deepens in flavor after sitting for an hour, so if you can make it ahead of time you absolutely should

03 -

A handful of roasted peanuts or cashews blended into the sauce adds this incredible nutty richness that makes everything feel more substantial
For an oil free version, just skip the oil entirely and use extra water, the texture changes slightly but the flavor stays vibrant