• Picking out fresh and green cilantro is key to this recipe. So here are some tips for the same. Always look for the cilantro, which has radiant green leaves, and none of them should appeal to be dry or wilting. It should be fragrant with a lemon scent. Some even call this scent ‘near soapy’. If the cilantro is wrapped in plastic, remove it immediately because it causes cilantro to perish faster.
• Use a good quality full-fat sour cream and mayonnaise for the best results.
• Whilst prepping the cilantro, of course, you will wash and chop it. Make sure you dry the cilantro before tossing it into the food processor. The extra water won’t add much flavour but will make the sauce watery.
• There is no need to mince and finely chop the cilantro. Just a rough chop will do.

Recipe Variations

• You can substitute the sour cream for thick Greek style yoghurt. Make sure it is good quality and rich.
• You can also add some ground pepper to the final Cilantro Garlic Sauce for added spiciness.
• If you are using freshly squeezed lime juice and are feeling a little adventurous, you can add some lime zest for an even tangier Cilantro Garlic Sauce.
• If you’re really a fan of the spice, then you can also throw in some diced jalapenos. Jalapenos will make the sauce more appetizing and spicy.
• If you’d like your sauce to be even spicier, you can also add in some chilli peppers.
• You can also go ahead and replace the mayonnaise with some olive oil if you prefer.
• Don’t be afraid to add more ingredients to the food processor after tasting the sauce. For example, throw in some extra cilantro if you think the flavour is not enough. You can do the same for other ingredients as well.