{"id":7031809,"date":"2026-08-07T10:45:26","date_gmt":"2026-08-07T10:45:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/cilantro-lime-sauce-chipotle-inspired-cookie-and-kate\/"},"modified":"2026-08-07T10:45:26","modified_gmt":"2026-08-07T10:45:26","slug":"cilantro-lime-sauce-chipotle-inspired-cookie-and-kate","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7031809","title":{"rendered":"Cilantro Lime Sauce (Chipotle-Inspired) – Cookie and Kate"},"content":{"rendered":"


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Have you tried Chipotle\u2019s new cilantro lime sauce?<\/strong> I\u2019m a big fan. It\u2019s creamy, super fresh and somewhat spicy. I\u2019ve started ordering cilantro lime sauce in lieu of plain sour cream on my standard burrito bowl order, and it really takes my bowl to the next level. <\/p>\n

I reverse-engineered this recipe from Chipotle\u2019s ingredient list<\/strong>. It\u2019s made with cilantro, lime, Mexican spices (I only add cumin), sour cream and roasted jalape\u00f1os. The only trick was getting the proportions right. I taste-tested my recipe and theirs side by side, and you know what? It\u2019s hard to tell the difference, but I like mine better.<\/p>\n

Chipotle is really the only \u201cfast food\u201d chain that we eat from, and I\u2019m almost embarrassed to admit how often we order in. Maybe every other week? I love recreating their meal components so we can all make them from scratch when we have the time. This fresh sauce is a winner.<\/p>\n

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How to Char Your Jalape\u00f1o (or don\u2019t!)<\/h2>\n

Chipotle\u2019s sauce includes charred jalape\u00f1o.<\/strong> Charring the jalape\u00f1o mellows the heat, increases the flavor complexity, and makes the sauce smoother since the skin becomes softer. <\/p>\n

That said, you can use fresh jalape\u00f1o instead.<\/strong> It\u2019s easier and offers a bolder and fresher flavor. Since fresh jalape\u00f1o offers more of a spicy kick, start with just half of the pepper and blend in more, if desired. <\/p>\n

To char your jalape\u00f1o over a gas flame: <\/h3>\n

Use heat-safe tongs to hold the jalape\u00f1o a couple inches directly over a medium flame for about 60 to 90 seconds until it\u2019s mostly blackened. Turn it over and repeat the process on the other side. <\/p>\n

To char your jalape\u00f1o in a skillet: <\/h3>\n

Use either cast iron or stainless steel, not<\/em> non-stick. Heat pepper in the skillet over medium-high heat until it\u2019s blistered on the bottom, which will take a few minutes. Turn it over and cook until the other side is equally blistered. <\/p>\n

Either way, you\u2019ll need to remove the charred skin: <\/h3>\n

Place it in a small paper bag or in a bowl covered with plastic wrap for about 10 minutes to let it steam. Wipe off the charred outer layer with a clean tea towel, then cut off the green flesh and slice it into smaller pieces.<\/p>\n

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Recipe Tip<\/h2>\n

You can control the spice level.<\/strong> If you\u2019re serving someone who\u2019s sensitive to spice, start with just a small amount of jalape\u00f1o, and blend in more to taste. Jalape\u00f1o is a key flavor in this sauce, so while you can omit it entirely, the sauce won\u2019t taste the same as Chipotle\u2019s.<\/p>\n<\/div>\n

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How to Serve Cilantro Lime Sauce<\/h2>\n

Enjoy it on nachos<\/a>, quesadillas<\/a>, tacos<\/a>, burritos and burrito bowls<\/a>. You can add a dollop of mayo to turn it into a salad dressing. <\/p>\n

Honestly, I love to dip tortilla chips in this sauce. My husband treats it like chimichurri<\/a> and drizzles it on his steak. Below, you\u2019ll see that I drizzled it on top of tacos with sofritas<\/a>, avocado and cilantro. Yum. <\/p>\n

Here are more Chipotle-esque recipes to mix and match it with: <\/p>\n

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More Fresh Sauces that Make a Meal<\/h2>\n

Try these delicious sauces, dips and dressings made with fresh green herbs: <\/p>\n

Please let me know how your cilantro lime sauce turns out in the comments!<\/strong> I hope you agree that it\u2019s as good as Chipotle\u2019s. <\/p>\n

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Cilantro Lime Sauce<\/h2>\n
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This fresh cilantro sauce offers bold flavor! Inspired by Chipotle, it\u2019s easy to make in a food processor with sour cream, cilantro, lime juice, garlic and charred jalape\u00f1o. Recipe yields about 1 cup, and could easily be doubled.<\/p>\n<\/p><\/div>\n

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  1. To char the jalape\u00f1o (optional, you can use chopped fresh jalape\u00f1o instead*): On a gas stove over medium heat, use heat-safe tongs to hold the jalape\u00f1o a couple inches directly over the flame for about 60 to 90 seconds until it\u2019s mostly blackened. Turn it over and repeat the process on the other side. Place it in a small paper bag or in a bowl covered with plastic wrap for about 10 minutes to let it steam (this makes it easy to remove the charred layer). Wipe off the charred outer layer with a clean tea towel, then cut off the green flesh, and slice it into smaller pieces. Add the pieces to your food processor<\/span>.\u00a0<\/span><\/li>\n
  2. To the food processor, add the remaining ingredients (cilantro, sour cream, lime juice, sliced garlic, salt and cumin). Process until the mixture is smooth and light green, with tiny flecks of green from the cilantro. You can use it right away, or refrigerate it for a couple of hours for even better flavor. It will keep well in an airtight container in the refrigerator for up to 5 days. <\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n
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    Notes<\/h3>\n
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    *To use fresh jalape\u00f1o:<\/strong> Fresh jalape\u00f1o can be spicier than roasted, so you might want to start by adding just half of the jalape\u00f1o. Then you can blend in more to taste.\u00a0Slice off the green flesh, avoiding most of the ribs and seeds. Cut it into smaller segments, then toss it into the food processor with the other ingredients.\u00a0<\/span><\/p>\n

    Make it dairy free\/vegan:<\/strong> Substitute my vegan sour cream<\/a>. Since you\u2019re already using the blender to make it, you can add the remaining ingredients directly to the blender.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Nutrition