Low Iodine Cilantro Lime Green Sauce
Bright, herby, and punchy with citrus, this blended green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the verdant base, while lime juice, jalapeño, and a touch of cumin layer in heat and warmth that builds with every bite. The olive oil brings it all together into a silky, pourable consistency that works beautifully as a drizzle, a dip, or a marinade. For anyone navigating iodine restrictions, this sauce is a genuine win — every ingredient is a whole, unprocessed food with no hidden additives, dairy, or seafood derivatives to worry about. It comes together in under a minute of blending, and the only real decision is whether you want it mild or with a little extra fire from the jalapeño seeds. Make a jar at the start of the week and you'll find yourself reaching for it constantly — over roasted vegetables, grilled chicken, grain bowls, or straight from a spoon.
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Learn more →Ingredients
6 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeds removed for mild heat or kept for more
- 2 cloves garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp water
- ½ tsp ground cumin
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp black pepper
- ¼ cup fresh flat-leaf parsley leaves (optional)
Instructions
- 1
Combine the cilantro, lime juice, jalapeño, garlic, olive oil, water, cumin, salt, and black pepper in a blender or food processor. Add the parsley, if using.
- 2
Blend on high until the sauce is smooth and uniformly green, about 30–45 seconds, scraping down the sides once halfway through.
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