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Jalapeño-Cilantro Yogurt Sauce

Jalapeño-Cilantro Yogurt Sauce

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The color will fade a bit after a day or two, and the sauce might get spicier as it sits, so this is best the day it’s made. Use it as a dip for corn fritters or crab cakes, as a salad dressing (think of it as a spicy Green Goddess), on potato salads or grilled or fried fish, or as an accompaniment to crudités.


  • 1 jalapeño, seeds removed, chopped
  • 1 cup plain whole-milk Greek yogurt
  • ½ cup cilantro leaves with tender stems
  • 2 tablespoons mint leaves
  • 1 tablespoon (or more) fresh lime juice

Recipe Preparation

  • Purée jalapeño, yogurt, cilantro, mint, lime juice, cumin, and a generous pinch of salt in a blender until very smooth. Taste and season with salt and more lime juice, if desired.

Recipe by Cerulean Restaurant, Indianapolis, INReviews Section

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Excellent dip went with veggies and nachos. I used Greek Yogurt and didn't do the draining, worked out beautifully.

Forgot to mention that I added the juice of half a lime. Will know tomorrow if that helps with retaining the colour, but it was good for taste!

Not sure why anyone would rate this lower than a 3.5, unless they didn't follow the recipe and didn't have a clue about how flavours work. My cilantro was past it, so added a combination of chili powder, dried coriander and dried cumin (with a little salt), and my neighbourhood grocery was out of jalapeños, so used a Thai chili . and drained the yogurt for 3 days rather than one, because I forgot about it. I ended up using up a little left over sour cream to thin things out a bit. Tastes wonderful! I think you could use this recipe to use up all kinds of bits and pieces and it would still taste great.

Mmm.. Beware: this dip is additively good, especially when paired with pita chips. luckily its pretty healthy! Would also be good as a dip with apples

Green color is lovely. Tastes basically like guacamole, but is creamier.

Yummers, this was sooo good! I loved the creamy texture of the Greek yogurt. I also added a little lime zest for zip and served it with stacy's bagel chips and veggies.

I used fat-free sour cream in place of the yogurt, because that's what we had. Very tasty!

I used parsley instead of coriander. It was nice. Nothing exceptional though.

This is OK, I added more jalapeno, I'm not sure I liked the creaminess the strained yogurt gives this dip. I much prefer straight guacamole.

I have made this several times and its always a big success. Its not that labor intensive and its great for summer!

I have made this several times and its always a big success. Its not that labor intensive and its great for summer!

This dip was a real hit with my dinner guests. I accidentally used low fat yogurt and only had about an hour to drain it but it worked out great. A real keeper

This was excellent--smooth and creamy, with just the right balance of herbs and spices. One tip: use mediterranean yogurt, instead of straining your own. Mediterranean yogurt is already strained,is quite thick, and can be purchased full-fat or low-fat. I guessed that 2 cups of regular yogurt would strain down to about a cup, which is how much mediterranean yogurt I used.

Loved this dip!! Strained the yogurt per the recipe (didn't have a cheesecloth but used a cotton pillow case instead) and very impressed with results -- soooo creamy and enjoyed the nifty little "kick". Served with zuchinni and carrot sticks at super bowl party.

So tasty and low fat! I also substituted 1 cup yogurt and 1/3 c. low-fat sour cream. My diet-conscious girlfriends raved about it!

I cheated, a little, I did not drain the yogurt and instead used 1 cup yogurt and 1/3 cup sour cream to get the rich consistancy. I used the leftovers as a dip for veggies and chicken fingers and also a sandwich spread. Excellent and versatile.

Haven't made the recipe yet, but plan to this weekend. I did note however the comment regarding the runniness of the dip the next day, so Iɽ like to offer an observation. Some yogurts don't drain well because they are thickened with gelatin. The gelatin interfers with the draining process. Most yogurts that contain acidopholous are okay, but do check the ingredients on your yoghurt container! The resulting yogurt cheese (middle eastern labneh)should not be runny at all.

Excellent! Made it for a BBQ, and served it with vegetables and tortilla chips. Big hit! Make sure to soak the yogurt in the cheesecloth over night, definitely creates a better consistency.

I love this recipe! I did make a couple of changes, though. Try draining the yogurt for about an hour or so to minimize the liquid and add 2 tsp. lime juice to retain color (also adds a little kick).

I'm re-rating this recipe because of an observation after i reviewed it the first time. If you don't use it all at once, it turns to liquid. I wanted to save some for the next day, and it had discolored (which is not totally surprising) and had the consistency of a smoothie. it still tasted good, but it was a pretty significant change. maybe it was my yogurt? i made it again just to make sure it wasn't a fluke, and set aside half in the fridge. a few hours later it had already started to liquefy, although not as bad as overnight. anyone else notice this? it's still good, and iɽ make it again, but it would be bad to try to make ahead.

Great dip! Made this with the "Peach and Cucumber Salsa" (on the previous page in the same issue of Bon Appetit) and served with heated taco chips -- a very nice combination for an evening snack. Would definitely make again!

A great-tasting, less fattening alternative to traditional guacamole. It was a big hit with the Low-Fat Chili Tortilla Chips and icy-cold margaritas! Will definitely make this one again. Next time, I'll add some chopped fresh tomato for a little color.

Made this for a family get-together. Everyone loved it. Leftover dip was even better the next day. Will definitely make this again.

Keto Cheese Shell Taco Cups with Jalapeño Cilantro Sauce

As we inch closer and closer to spring, chances are, you won’t want to be standing around your kitchen every night slaving away on the stove. The weather will be beautiful and you will want to spend every minute soaking up as much daylight as you can before the sun sets in the evening and everyone has to come back in.

Sometimes it’s great to have an easy dinner that can be put together in a hurry and one that everyone loves – these taco cups truly are delicious and kids will more than likely love them just as much as you do!

They are, after all, almost the food that serves a universal love language.

Keto Cheese Shell Taco Cups with Jalapeño Cilantro Sauce

This easy taco dinner recipe is Keto-friendly and super simple to prepare, and gives us a perfectly good reason to slightly adjust our recipe for Cilantro Serrano Cream Sauce. Grab a bunch of cilantro, some peppers, garlic, and greek yogurt and within seconds you can transform a few random ingredients into an incredibly pungent green sauce that you will want to pour on everything.

Maybe… maybe even your eggs at the breakfast table. I’m just being real – it’s seriously so good!

Pull out a few pieces of Colby Jack and lay them on a parchment-lined cookie sheet about an inch or so apart. Bake in the oven for a mere five minutes pull them out, and allow to rest for a few minutes.

Then push those cheese slices in a muffin cup tin and transform them into Keto Cheese Tacos with ground beef, and drizzle with cilantro serrano cream sauce. So delicious and so stinkin’ easy to make!

(These Cheesy Taco Cups pair up well with ground beef – prepare the ground beef in advance with this easy Taco Meat recipe in the Instant Pot to save you even more time!)


Easy, tasty, and it's going to bring a kick to an otherwise humdrum burger tonight.

Fantastic recipe! I followed a suggestion from another reviewer and used olive oil and dont regret it one bit. Char the jalapeños first for more depth.

This is amazing. We love it on anything remotely mexican. Delish.

I added 2 to 3 tablespoons plain yogurt to thicken the sauce and make it more creamy. If you do use yogurt, you may need to add more jalapeno to keep it spicy. The 1 teaspoon of salt called for is way too much--and I like salt. I would omit it completely or scale back to 1/4 or an 1/8 of a teaspoon. As noted in another comment, do add shallot--I used half of a large one. This sauce is amazing and very versatile.

I chickened out and only used 4 jalapenos, since one child is pretty sensitive to heat. She had NO issues and poured it all over her grain bowl, so I will add 6 next time. My heat loving son, who is reluctant to try sauces of any kind also poured this over everything. Husband loved it, requested more jalapenos next time. I used vegetable oil - 1/3 cup. So - total win, will make again.

So delicious! I made as directed except I used olive oil instead of a neutral oil I found the vegetal notes of the olive oil complemented the fresh flavors of the sauce. It wasn’t think or chunky, but I expected it to be a more fluid sauce anyway. It is a little on the salty side, but not overwhelming. I used 6 large jalapeños which were pretty mild, especially after removing the seeds and ribs. I always taste the inside of the tops after cutting them off so I know how hot the jalapeños will be the heat can vary so much! Would be a good chutney with Indian food also.

Totally easy and absolutely delicious! Made a few adjustments: added 1.5 shallots for taste. And instead of the recommended 5-6 jalapenos, I used 4 large jalapenos - for my heat tolerance - 4 was more than enough. Enjoy!

I found it a little salty, but great otherwise! All of those that I gave the sauce too could not stop eating it! Great on burgers, sandwiches, etc. too. To the reviewer that stated it was runny, I presume you did use a food processor? This is key to get the oil to properly emulsify. Does anyone know how long this will keep in the fridge, or a way to help preserve it longer? I made a huge batch, and gave most of it away, but would like to make another batch, and keep in the fridge.

This is so easy and really fresh. I cut back on the oil to thicken it up a bit but otherwise followed the recipe. I mixed half with sour cream for those who found it too spicy and left the rest straight up for those who love the heat. Rave reviews.

I made it according to the recipe. Really cool combination of flavors. It's very runny and salty. I would back off on the salt and the lime juice.

Great dip! Tip on heat reduction for those of you who, like myself, have discovered the incomparably great flavor of jalapeños but tear up (and.. ahem experience other reactions) due to the heat: after you seed the peppers, cut off the tops, and shave off the ribs, dunk jalapeños in an ice water bath, the longer they sit in the ice bath (up to about 30mins max), the lower the heat. I use that technique on my stuffed jalapeños, and most have no heat remaining whatsoever, only full jalapeño flavor.

I made this yesterday and followed it to the letter (*except* I used a little less grapeseed oil since I didn't want it to be too thin per earlier reviewer's warning). While tasty, make no mistake, this is green napalm. I even roasted my five jalapeños first to mellow them out -- it didn't matter -- the seeds, ribs, and skins were tossed out and the sauce was still like a four-alarm fire. The saving grace comes from the generous hit of lime juice and 3/4-packed-cup of cilantro. Don't skimp on either. Next, to figure out what to do with it¿ I can see how this would complement grilled proteins and hearty bean-based dishes nicely but expect it to be around in the fridge for quite a while. A little goes a long way.

I made this sauce on Cinco de Mayo and it was delicious! It does thicken up a little after some time in the fridge but it's never going to be like a thick bottled dressing.

This did NOT thicken and remained as a thin sauce. I drizzled the oil in slowly. very disappointed. any pointers on how to thicken it?? Was going to add cream cheese to try to save this.


  • For the fritters:
  • 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt, plus more to serve
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • Freshly ground black pepper
  • 10 ounces spiralized butternut squash (about 4 cups, packed)
  • 1 large egg, lightly beaten
  • 1 small shallot, chopped
  • 1 small clove garlic, grated
  • 2 tablespoons canola oil
  • For the yogurt sauce:
  • 1 cup full-fat plain Greek yogurt
  • 1 jalapeño, seeded and chopped
  • ¾ cup loosely-packed cilantro leaves and tender stems
  • 1 ½ tablespoons lime juice (from 1 lime)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1 small garlic clove, chopped
  • Kosher salt and freshly-ground black pepper

In a small bowl, combine the flour, cumin, turmeric, ginger, ½ teaspoon salt, and several grinds pepper.

In a large bowl, combine squash and egg and toss with your hands until squash strands are evenly coated. Add the flour mixture and toss until strands are well coated. Add the shallot and garlic and mix to combine.

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Drop 3 (1/2 cup) dollops of the butternut mixture into the skillet, spread slightly. Reduce heat to medium-low and cook until edges begin to brown and crisp, 3 to 4 minutes. Carefully flip fritters and press down with the back of a spatula. Cook until crispy, 3 to 5 minutes more. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining 1 tablespoon oil and butternut mixture. Serve hot with yogurt sauce and several grinds pepper.

Yogurt sauce: Add the yogurt, jalapeño, cilantro, lime juice, olive oil, lime zest and garlic to the bowl of a food processor and pulse until smooth. Season with salt and several grinds black pepper.

Creamy Cilantro Jalapeño Sauce

This cool, creamy blender sauce with fresh cilantro and zesty jalapeno is delicious served with grilled meats, Mexican meals, or mozzarella sticks for dipping! You will love this scrumptious, easy sauce.

There is nothing I love more than a versatile sauce, especially one with a creamy yet zesty kick. I have served this sauce over grilled and roasted chicken countless times, in a bowl for dipping cut-up vegetables (rave reviews!), and spooned on top of spicy quesadillas and sizzling tacos. However, it also makes a great dipping sauce for cheesy, crisp Farm Rich Mozzarella Sticks. A super easy, scrumptious snack for kids and adults, and perfect for game day or after-school snacking!

Just look how hot and gooey these cheese sticks are! They bake up to a gorgeous golden brown in under 10 minutes, which is the perfect amount of time to make your cilantro-jalapeno sauce. However, I think this sauce tastes even better made 1 day ahead, to allow the flavors to marinade.

To make the sauce, simply combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in a food processor or blender. Whir it up until it’s nice and smooth, and give it a little taste. You can adjust the seasonings and texture to whatever you desire.

This sauce is super light and refreshing, with a subtly spicy kick. The jalapeno adds a little zesty flavor, sour cream makes it smooth and creamy, and the fresh cilantro and lime juice really brighten it up. This sauce pairs perfectly with these Farm Rich Mozzarella Sticks (found at grocery retailers nationwide), or anything else you desire to dip, like veggies, French fries or even tortilla chips!

I know you will absolutely love this sauce for serving to kiddos with their favorite snack, on top of grilled chicken for weeknight meals, or for game day dipping with these deliciously indulgent cheese sticks. Try it today!

Creamy Jalapeno Cilantro Dip

This creamy jalapeno cilantro dip was shared with us by a good friend and neighbor. We have been making this for years and absolutely love it.

The only thing we changed was to use fresh jalapenos and serranos instead of canned. This change makes it much more fresh tasting.

Fresh, creamy, spicy, and addictive! We make this year-round but it’s great for those game day parties.

Creamy Jalapeno Cilantro Dip

It’s super easy to make and a big hit at gatherings.

Seed and chop the fresh jalapeno and serrano peppers. I highly recommend latex gloves for this process. Leave the seeds if you enjoy it really spicy.

Place all ingredients in a food processor or blender and process until smooth. No large chunks.

This creamy jalapeno cilantro dip is best after allowing the flavors to come together for a few hours. Or better yet, overnight!

It makes a great sauce for our Sheet Pan Beef Nachos or Chicken Burrito Bowls.

The longer it sits the spicier it becomes, be warned.

From what I understand it’s almost a copycat of Chuy’s creamy jalapeno dip. I wouldn’t know, we have never been. Sad, right?

Check out our Spinach Dip!

Serve with tortilla chips and enjoy! If you prefer not to use the fresh peppers try this recipe from WhoNeedsACape.

Salmon Grain Bowl (with delicious Jalapeño cilantro dressing!)

Tender and flavor salmon with the perfect combination of veggies, grains and greens topped with a delicious jalapeño cilantro dressing with a slight kick.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves about 6 1 x


1 large sweet potato, peeled and cut into 1 -inch cubes

1 medium yellow onion, sliced

1 bell pepper (whatever color), sliced

6 tablespoons olive oil, divided

1 1/2 – 2 pounds salmon fillet, cut into about 6 pieces

2 teaspoons smoked paprika

4 cups of kale, spinach, arugula, or a combo

3 cups cooked quinoa or brown rice

1 jalapeño, seeds removed and chopped roughly

1/2 cup plain Greek yogurt or sour cream


Preheat oven to 425 F and line a rimmed baking sheet with foil.

Place the sweet potato, yellow onion, and bell pepper in a bowl and drizzle with 2 tablespoons of olive oil. Pour onto prepared baking sheet and bake for about 15-20 minutes till veggies are mostly tender.

Sprinkle the chili powder and paprika on the salmon then use your fingers to rub it into the salmon. Sprinkle the minced garlic on top and then lightly sprinkle a bit of salt on top. When you take the baking sheet out of the oven, move all the veggies over to one side and place the salmon on the empty part. Drizzle with about 2-3 tablespoons of olive oil. Return to oven for about 15 minutes, till salmon is cooked to your desired done-ness.

Chop the kale, if using, and drizzle with about 2 tablespoons of olive oil and a pinch of salt and toss. Add in the spinach and arugula and toss again.

In a blender add the jalapeño, Greek yogurt, lime juice, honey, and salt. Blend till smooth. Add the cilantro and blend till cilantro is in very small pieces. Put in airtight container and refrigerate till needed.

To assemble, put a handful of greens in each bowl, scoop a bit of quinoa in with the veggies. Add a portion of salmon and drizzle with dressing and sprinkle with feta cheese and avocado.

Keywords: Salmon, Grain bowl, Cilantro, Jalapeno, sweet potato, Salmon bowl, build your own

  • 1 small garlic clove
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup cilantro leaves and stems
  • 1 tablespoon water
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1/4 teaspoon kosher salt
  • 1/2 ripe avocado

Nutritional Information

  • Calories 54
  • Fat 4g
  • Satfat 1g
  • Unsatfat 3g
  • Protein 2g
  • Carbohydrate 3g
  • Fiber 2g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 148mg
  • Calcium 2% DV
  • Potassium 4% DV


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  3. Woodruff

    You not the expert, by any chance?

  4. Nijas

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  5. Ody

    Thanks for the help in this question, I also find that the easier, the better ...

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