Ingredients
Scale
- 1 cup fresh Cilantro leaves (packed)
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 tablespoons fresh Lime Juice
- 1 teaspoon Lime Zest
- 1 small clove Garlic, peeled
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon fresh Black Pepper
Instructions
- Step 1: Thoroughly wash and dry the cilantro leaves, ensuring they are free of excess moisture. Measure the sour cream, mayonnaise, lime juice, and zest.
- Step 2: Add the cilantro leaves, sour cream, mayonnaise, lime juice, lime zest, peeled garlic clove, salt, and pepper into a high-speed blender or small food processor.
- Step 3: Process the ingredients on medium-high speed, scraping down the sides as necessary, until the mixture is completely smooth and creamy with no noticeable chunks of cilantro or garlic remaining.
- Step 4: Taste the cream and adjust seasoning as desired; add more salt or lime juice if needed to achieve the perfect balance of flavors. If the cream is too thick, add a teaspoon of cold water and briefly pulse to combine.
- Step 5: Transfer the Cilantro Lime Cream to an airtight container and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld fully and thickens the consistency slightly.
Notes
- Store this cream in an airtight container in the refrigerator for up up to 5 days, knowing the vibrant green color will naturally dull after 48 hours.
- Drizzle this vibrant cream over grilled fish tacos, use it as a dip for sweet potato fries, or thin it slightly for a fresh salad dressing.
- To achieve the most brilliant green color and prevent a watery sauce, take the time to spin or pat the cilantro leaves completely dry before blending.
- If the chilled cream is too thick, stir in a splash of cold water or a few drops of fresh lime juice to achieve your desired smooth drizzling consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American