Cilantro Green Chili Lemon Sauce

Introduction

You chop coriander, onion, and green chillies, then blend them with lemon juice and cumin into a sharp, herb-forward sauce. It takes about 12 minutes, needs no cooking, and works as a table sauce for grilled meat, rice, wraps, or anything that needs heat and acidity.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 0 minutes
• Total Time: 12 minutes
• Servings: 6

Ingredients

• 1 bunch of coriander leaf (cilantro)
• 2 or so green chillies
• 1 tsp cumin seeds or ground cumin (optional)
• 1 small onion
• 1 pinch salt
• juice of ½ lemon or lime

Instructions

1. Wash the coriander.
2. Finely chop the onion, chillies, and coriander.
3. Add the salt, juice, and cumin.
4. Blend to a fine paste.

Variations

• Use lime instead of lemon for a sharper, more pointed acidity. The sauce stays just as fresh but tastes a little brighter.
• Choose cumin seeds instead of ground cumin if you want a slightly coarser texture and more pronounced spice. Use ground cumin for a smoother, more even flavor.
• Change the 2 or so green chillies to 1 for a milder sauce or 3 for more heat. The coriander still carries the main flavor either way.
• Replace the small onion with 2 spring onions for a lighter onion flavor and a greener finish. The sauce will taste a bit fresher and less sweet.
• Blend to a slightly coarse texture instead of a fine paste if you want it to behave more like a spoonable relish than a smooth sauce.

Tips for Success

• Wash the coriander well, then dry it as much as you can before chopping. Extra water makes the sauce thinner and dulls the flavor.
• Finely chop the onion, chillies, and coriander before blending so the mixture turns into a paste quickly and evenly.
• Start with the lower end of the green chillies if you are not sure how hot they are. You can always blend in more.
• Add the juice before blending so the mixture moves more easily and keeps a fresher color.
• Stop and scrape down the blender if needed instead of adding extra liquid. That keeps the sauce concentrated.

Storage and Reheating

Store the sauce in a small airtight jar or container in the fridge for up to 3 days. Pressing plastic wrap directly onto the surface helps slow darkening.

For longer storage, freeze it in an ice cube tray or small airtight container for up to 2 months. Thaw in the fridge and stir before using.

FAQ

Can you use a food processor instead of a blender?

Yes. You will usually get a slightly coarser sauce, but it still works well.

How spicy is this with 2 green chillies?

That depends on the chillies you use. If they are very hot, start with 1 and add more after blending if needed.

Can you skip the cumin?

Yes. The cumin is optional, so you can leave it out for a cleaner coriander-and-citrus flavor.

Can you make it ahead?

Yes. It is best on the day you make it, but it keeps well in the fridge for a couple of days if you store it tightly covered.