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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.
Table of Contents
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
- 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.
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
Yes, cilantro stems are tender and full of flavor, so feel free to add them to the food processor with the leaves.
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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Cilantro Mint Sauce
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This sounds delicious! Can you give some ideas on what to serve this with?
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
Fantastic
This is exactly like the recipe that Rachel Ray posted some years ago.
Could be, I adapted it from a recipe I found on Epicurious. https://www.epicurious.com/recipes/food/views/cilantro-mint-chutney-238020
Used this with the chicken and rice samosas and was delicious! thank you for the suggestion!