Thai Cilantro Sauce (Printable View)

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

# What You Need:

01 - 1 large bunch fresh cilantro (about 2 cups packed, leaves and tender stems)

02 - 2 tablespoons fresh mint leaves

03 - 2 cloves garlic, peeled

04 - 1 small shallot, peeled and roughly chopped

05 - 1 small Thai green chili, seeded if desired

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, as needed to thin

10 - 1 tablespoon soy sauce or tamari

11 - 1 teaspoon maple syrup or sugar

12 - 1/2 teaspoon sea salt, or to taste

01 - Place cilantro, mint, garlic, shallot, and chili in a food processor or blender.

02 - Pour in lime juice, rice vinegar, oil, soy sauce, maple syrup, and salt.

03 - Process until completely smooth, scraping down sides as needed. Add water 1 teaspoon at a time 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. Serve immediately or refrigerate up to 3 days.

01 -

It turns the most basic grilled proteins or roasted vegetables into something that tastes like takeout from your favorite Thai spot
Everything goes into one bowl of the food processor, and ten minutes later you have a sauce that keeps for days in the refrigerator

02 -

The sauce will taste sharper initially—the flavors really mellow and meld after sitting for an hour or overnight
This sauce thickens in the refrigerator, so thin it with a little water or lime juice before using leftovers

03 -

If your blender struggles with the fresh herbs, add the liquids first to create a vortex that pulls everything down
Freeze leftover sauce in ice cube trays, then transfer to a bag for single-portion portions ready to thaw