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.

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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
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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