This post may contain affiliate links. For more information, please see our affiliate policy.

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

Cilantro Mint Sauce in a white bowl.

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.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Cilantro Mint Sauce Recipe

Recipe ingredients

Labeled ingredients for cilantro mint sauce.

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.
How to peel ginger with a spoon.

Step-by-step instructions

  1. In a food processor or blender, add garlic and ginger and pulse until coarsely chopped.
Ginger grated in a food processor.
  1. Add cilantro, mint, jalapeño, lime juice, water, and sugar and pureé until smooth.
A food processor full of Cilantro Mint Sauce.
  1. Season to taste with salt (I like ½ teaspoon). Adjust consistency with additional water if desired.
Cilantro Mint Sauce in a white bowl.

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

Can you eat cilantro stems?

Yes, cilantro stems are tender and full of flavor, so feel free to add them to the food processor with the leaves.

How can I make Cilantro Mint Sauce spicy?

Add an entire serrano chile (stemmed) to the food processor with the jalapeño. For more spice without the heat, add ¼ teaspoon ground turmeric.

Coconut Shrimp

This restaurant-style Coconut Shrimp recipe is a cinch to make at home with freezer and pantry staples. My shatteringly crispy Coconut Shrimp appetizer is good on its own, and even better once dunked into the…

40 minutes
View Recipe

Put your Cilantro Mint Sauce to work

Cilantro Mint Sauce in a white bowl.

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.
5 from 5 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 6 servings (2 tablespoons each)
Course Pantry
Cuisine Mediterranean, Middle Eastern
Calories 12

Ingredients 

  • 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 fresh lime juice (from 1-2 limes)
  • 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 tablespoon 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 cup sauce (12 tablespoons 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Joanna, 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. I use it with pretty much everything. Hope you enjoy! – Meggan