Cilantro Mint Sauce

A fresh and simple Cilantro Mint Sauce recipe that is great for appetizers, grilled meats, or vegetables! And it’s ready in minutes.

This sauce is quick, easy, fresh, and tasty. It’s all the buzzwords you want in your Recipe Life.

I originally designed this sauce as a dipper for Indian appetizers, samosas specifically. But then I realized it was great on fish, chicken, and vegetables too.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Ginger: To peel the ginger easily, rub the brown skin with the tip of a spoon. Or, substitute 1 tablespoon of fresh ginger paste (such as from Gourmet Garden).
• Jalapeños: The seeds and membrane hold the spiciest part of a jalapeño (although overall spiciness varies from pepper to pepper). For a less spicy sauce, omit the seeds and white inner membrane.

Step-by-step instructions

1. In a food processor or blender, add garlic and ginger and pulse until coarsely chopped.

2. Add cilantro, mint, jalapeño, lime juice, water, and sugar and pureé until smooth.

3. Season to taste with salt (I like ½ teaspoon). Adjust consistency with additional water if desired.

Recipe tips and variations

• Yield: This recipe makes ¾ cup sauce (12 tablespoons total).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Recipe FAQs

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Cilantro Mint Sauce

By Meggan Hill

A fresh and simple Cilantro Mint Sauce recipe that is great for appetizers, grilled meats, or vegetables! And it's ready in minutes.

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 6 servings (2 tablespoons each)

Course Pantry

Cuisine Mediterranean, Middle Eastern

Calories 12

5 from 7 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 4 cloves garlic peeled
• ▢ 1 (1-inch) piece fresh ginger peeled (see note 1)
• ▢ 2 cups fresh cilantro loosely-packed
• ▢ 1 cup fresh mint loosely-packed
• ▢ 1 jalapeño pepper stemmed and coarsely chopped (see note 2)
• ▢ 2 tablespoons lime juice
• ▢ 1 tablespoon water
• ▢ 1 teaspoon granulated sugar
• ▢ Salt

Instructions 

• In a food processor or blender, add garlic and ginger and pulse until coarsely chopped. Add cilantro, mint, jalapeño, lime juice, water, and sugar and pureé until smooth.
• Season to taste with salt (I like ½ teaspoon). Adjust consistency with additional water if desired.

Notes

1. Ginger: To peel the ginger easily, rub the brown skin with the tip of a spoon. Or, substitute 1 Tbsp. of fresh ginger paste (such as from Gourmet Garden).
2. Jalapeños: The seeds and membrane hold the spiciest part of a jalapeño (although overall spiciness varies from pepper to pepper). For a less spicy sauce, omit the seeds and white inner membrane.
3. Yield: This recipe makes ¾ c. sauce (12 Tbsp. total).
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
5. Freezer: The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 2tbspCalories: 12kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 150mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 6mgCalcium: 19mgIron: 1mg

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