Thai Cilantro Sauce (Printable Version)

A vibrant, zesty sauce bursting with fresh cilantro, garlic, lime, and Thai flavors

# Ingredient List:

→ Fresh Herbs

01 - 1 large bunch fresh cilantro, leaves and tender stems (about 2 cups packed)
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)
07 - 2 tablespoons rice vinegar
08 - 3 tablespoons neutral oil (grapeseed or vegetable oil)
09 - 1 tablespoon water, or as needed for thinning

→ Seasonings

10 - 1 tablespoon soy sauce or tamari
11 - 1 teaspoon maple syrup or sugar
12 - 1/2 teaspoon sea salt, or to taste

# Step-by-Step Instructions:

01 - Place cilantro, mint, garlic, shallot, and chili in a food processor or blender.
02 - Pour in lime juice, rice vinegar, neutral oil, soy sauce or tamari, maple syrup, and salt.
03 - Process mixture until completely smooth, pausing to scrape down sides of bowl as needed. Add water gradually if thinner consistency is desired.
04 - Sample sauce and adjust with additional lime juice, salt, or sweetener according to preference.
05 - Transfer sauce to an airtight container or jar. Serve immediately over grilled meats, seafood, tofu, or vegetables. Refrigerate for up to 3 days.

# Tips from hearthlykitchen:

01 -
  • It transforms boring grilled chicken or roasted vegetables into something that feels like restaurant takeout
  • The sauce keeps for days and actually tastes better after the flavors meld together
  • You can adjust the heat level to match whoever is sitting at your table
02 -
  • Over-blending can turn the sauce bitter, so pulse and check rather than walking away while it runs
  • The sauce will thicken in the refrigerator, so thin it with a splash of water or more lime juice before serving
  • If your cilantro looks wilted, give it an ice water bath for 15 minutes before blending
03 -
  • Use the pulse function on your blender to avoid overheating the herbs
  • Room temperature ingredients blend more smoothly than cold ones straight from the fridge

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