Garlic & Cilantro Sauce

Six ingredients, zero cooking, and a sauce that makes any piece of grilled fish taste like it came from a beachside restaurant. A whole head of garlic, two bunches of cilantro, jalapenos, lime juice, and good olive oil get tossed together raw, and that’s it.

Using raw garlic in this quantity is bold. It hits sharp and hot on the tongue, then the lime juice and cilantro rush in to cool things down. The jalapenos add a slower, deeper heat that lingers.

This sauce wants to sit on something simple. Grilled white fish, sauteed shrimp, even a piece of seared salmon. Anything too heavily seasoned will compete with it instead of letting it shine.

Chef Tips

• Mince the garlic as fine as you can. Big chunks of raw garlic are harsh and overwhelming. You want it distributed evenly through every bite.
• Use the stems of the cilantro too, not just the leaves. The stems carry intense flavor and blend right into the sauce.
• Let the sauce sit for 10-15 minutes before serving. The lime juice mellows the raw garlic slightly and the flavors meld.
• Keep the jalapeno seeds out unless you want serious heat. The membranes hold most of the capsaicin.

Variations

• Swap jalapenos for serrano peppers for a sharper, greener heat.
• Add diced avocado to turn this into a chunky salsa verde for tacos.
• Replace cilantro with flat-leaf parsley if you’re cooking for cilantro-averse guests.