How few ingredients can you have and still call it a recipe?? I am definitely pushing those boundaries with this one, which has only 4, one of which is salt and practically doesn’t count. So there’s no excuse not to make it, especially if you like cilantro, Mexican food (great on burritos, tostadas, enchiladas, tacos, nachos!) or if you make any of my veggie burger recipes, which are really good slathered with this sauce. Use it as a topping for chilis and soups (see below), or make a bowl of your favorite grains, beans, and veggies, and finish it off with a drizzle of cilantro sauce deliciousness. You’ll definitely see several recipes featuring this sauce here on Feed Me Greens. Update: If I have feta on hand, I almost always add it in. Find the version of this sauce with feta here.
(And yes, as you can see below, I am shamelessly enlisting my children as free food photography assistants lately.)
I like to use Greek yogurt for this, because of the tangy creaminess and higher protein content, but I have used plain yogurt also and it turns out good that way too. Depending on how much liquid is in your yogurt, you may or may not need to add a splash of milk – whatever kind you have handy. I typically don’t end up adding any extra milk, but FYI it you need it for easier blending.
I make this in a high speed blender, and have never tried it in a food processor, although I think it would work okay there too….maybe just not quite as smooth but still with all the good flavors. If you make it that way, let me know how it turns out!
This quick and simple sauce is great on veggie burgers, Mexican food, or grain/bean/veggie bowls. Throw the ingredients in the blender and you're good to go!
- 1 cup plain Greek yogurt
- 1 cup fresh cilantro
- 1/2 jalapeno, stem and seeds removed
- 1/4 tsp salt
Add all ingredients to a blender and process until very smooth.