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Cilantro Lime Cream Sauce



1 bunch cilantro, chopped

5 Serrano chiles, seeded and finely diced

4 garlic cloves

2 cups Greek yogurt (try honey yogurt if you care for sweet)

1 tablespoon fresh lime juice

½ teaspoon salt


  1. Purée all ingredients in a blender until smooth.
  2. Since this is a cream-based sauce (not vinegar based) it will have a shorter life in your refrigerator, so use it within a week or so.

Note: great on seafood such as fish tacos, crab cakes, or tilapia.

Print Recipe