This versatile condiment is great as a topping or a dip. Cilantro Lime Sour Cream Sauce has bright fresh flavors that will liven up any dish!
Cilantro Lime Sour Cream Sauce is like that cool friend of yours who makes everything better! Kinda like Joe Camel, smoooooth and refreshing! Oh, but without the whole cancer thing. Paint it's bright flavor on any of your favorite Mexican food to really liven it up!
How to Make Cilantro Lime Sour Cream Sauce
This cilantro lime sauce is dead simple to make. The ingredient list is minimal, using lime juice, sour cream, cilantro, garlic, and salt. The ingredients simply need to be prepared and mixed together.
Lime juicing hack: I always microwave my limes for about 9 seconds prior to juicing them. Heating them up first helps you extract more juice out of them. If you don't own a lime juicer (affiliate link) I recommend purchasing one. Lime juicers are a quick, easy, and inexpensive way to extract maximum juice from limes while leaving your hands clean when you are done
How to Store Cilantro Lime Sour Cream Sauce
Salt and lime juice are both natural preservatives, so you can expect your cilantro lime sauce to last as long as your sour cream. This is a perfect condiment to make in advance and use it for multiple meals. I simply save the empty sour cream container and store the Cilantro Lime Sour Cream Sauce in there.
How to Use Cilantro Lime Sauce
This is the perfect condiment to dress up any Mexican or Carribean meal. Some of my favorite applications include using Cilantro Lime Sour Cream Sauce on fish tacos, chicken tacos, dressing up a chicken wrap, topping my Jamaican Black Bean Soup, or even a tangy twist to roasted sweet potatoes. Really, the possibilities are only limited by your imagination!
Cilantro Lime Sour Cream Sauce
- 8 oz Sour Cream
- 1 Lime juiced (~1oz)
- 1 clove Garlic (minced)
- ¼ tsp Salt
- 1 ½ tbsp chopped Cilantro
- Add all ingredients to a bowl and mix to combine.
- Serve immediately or store in the refrigerator for up to as long as the sour cream expiration date.
This recipe was originally published on FoxValleyFoodie.com June 1, 2015.
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