This cilantro lime sauce blends fresh cilantro with plain Greek yogurt, lime and a light measure of Savory Dust. It stays cool and tangy, with enough body to spoon over roasted vegetables. A 15-minute refrigerator rest lets the seasoning hydrate; add water gradually to turn the sauce into a drizzle.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 cup (240 g) plain whole-milk Greek yogurt
1 firmly packed cup (about 25 g) cilantro leaves and tender upper stems
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) olive oil
1 small garlic clove, roughly chopped
1/2 level teaspoon (2.5 ml) Savory Desert Dust, plus up to 1/4 teaspoon (1.25 ml) if needed
2–4 tablespoons (30–60 ml) cold water, as needed
Directions
Prepare the cilantro. Wash the cilantro under running water and dry it well. Remove tough lower stems, keeping the leaves and tender upper stems. Roughly chop and firmly pack the measuring cup. Peel and chop the garlic.
Blend the sauce. Add yogurt, cilantro, lime juice, oil, garlic and 1/2 level teaspoon Savory Dust to a small blender or food processor. Blend until pale green with fine herb flecks, stopping to scrape down the sides as needed.
Adjust the consistency. Blend in 2 tablespoons cold water. If needed, add up to 2 more tablespoons, one at a time, until the sauce falls from a spoon in a thick ribbon. Stop short of watery; yogurt brands vary.
Chill briefly. Transfer to a clean covered container and refrigerate for 15 minutes. This gives the seasoning time to hydrate. Keep the sauce cold while you prepare any vegetables or other food to serve with it.
Taste and spoon. Stir and taste. Add up to 1/4 level teaspoon more Dust if needed; stir thoroughly. Spoon over roasted zucchini or carrots, or serve alongside a grain bowl. Add the cool sauce after the serving food has finished cooking.
Yield: About 1 1/2 cups; 12 servings of 2 tablespoons. Prep timing: 10 mins prep + 15 mins chilling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use the tender upper stems along with the leaves; they blend into the sauce and reduce waste. Remove thick, woody lower stems, which can leave stringy pieces. Wash and dry the herbs before measuring. Parsley can replace cilantro by volume, but it makes a parsley-lime sauce with a different flavor.
DO I NEED GREEK YOGURT?
Plain whole-milk Greek yogurt gives the thickest, creamiest starting point. Plain regular yogurt works, but drain excess whey and add much less water. Lower-fat Greek yogurt may taste sharper and have a thinner texture. Do not use sweetened or flavored yogurt.
HOW CAN I MAKE IT THICKER OR THINNER?
For a dip, omit some or all of the water and blend in more yogurt if needed. For a pourable dressing, add cold water a tablespoon at a time. Refrigeration can thicken the sauce slightly; stir first before adjusting. Extra lime juice changes acidity as well as consistency, so use water for thinning.
WHAT SHOULD I SERVE IT WITH?
Spoon it over roasted zucchini, carrots or cauliflower, cooked chicken or fish, or a grain bowl. It also makes a cool dip for raw vegetables. Those foods are serving suggestions and are not included in the ingredient quantities or sauce yield. Add the sauce after cooking rather than boiling it in the pan.
CAN I MAKE IT AHEAD OR FREEZE IT?
Cover and refrigerate promptly at 40°F (4°C) or below; use within 3 days and within the yogurt's remaining use-by guidance, whichever is sooner. Stir if a little whey separates. The green color may soften over time. Freezing is not recommended because thawed yogurt sauce can separate and turn grainy.
DOES IT CONTAIN DAIRY OR MUSTARD?
Yes. The yogurt contains milk, and the current Savory Dust ingredient list includes mustard. The blend also contains sea salt, so begin with the measured amount without extra salt. A plain unsweetened plant-based yogurt may work, but thickness, taste and allergens vary; check every ingredient label.
HOW LONG CAN I LEAVE IT OUT?
Keep the sauce refrigerated until serving. Discard it after more than 2 hours at room temperature, or 1 hour above 90°F (32°C). For a picnic, carry it cold in an insulated cooler and put out a small portion at a time. Lime juice does not make a yogurt sauce shelf-stable.
