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This cilantro and green chili dressing will take your ordinary, everyday dishes to the next level. It’s savory, citrusy, and just the right amount of spicy to give a refreshing kick to mains, salads, veggies, and more. Plus, this green chili sauce is gluten-free, vegan, and takes only 15 minutes to make!
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Why You’ll Love This Cilantro Chili Sauce
The difference between a bland dish and a mouthwatering one often lies in the sauce. This Cilantro and Green Chili Sauce is an easy dressing that will instantly knock everyone’s socks off. Made with simple ingredients, it’s a one-step, no-cook recipe that’s quick to blend together.
Serve this green chili dressing on top of rice bowls, roasted vegetables, salads, or tacos for extra zing! You can also use it as a marinade, dressing, sauce, and dip for restaurant-quality flavor at home. With inexpensive ingredients, you can save money making this sauce at home, while also delivering on the flavor in mind-blowing ways. I also love the bright green color that brightens up any plate.
Ingredients for Cilantro Chili Sauce
- Cilantro: The star of the show that gives this dressing its vibrant green hue. It has a fragrant flavor. For that powerful taste punch, we are using both the leaves and stems.
- Garlic: It adds a savory taste to our dressing.
- Olive oil: It binds all our ingredients together. Feel free to tweak the amount to get the consistency to your liking. You can also use other rich tasting oils like peanut, sesame or sunflower oil.
- Balsamic vinegar: Alternatively, you can also use rice wine vinegar. They have subtle sweet, delicate flavors with a milder acidity than distilled vinegar.
- Lemon: Adds a fresh, tangy taste to the dressing. You can also use lime as a replacement.
- Mild green chilies: Gives the right amount of heat on our dressing. You can add more of the chilies if you want it extra spicy. We used the canned variety, but you can use fresh chilies too.
- Sea salt: Makes the cilantro and chili flavor pop even more.
- Pepper: To taste.
How to Make Cilantro and Green Chili Dressing
It doesn’t get any easier than this one-step dressing! To make the dressing, simply add all the ingredients to a blender or food processor and pulse until the desired consistency is met.
Toni’s Recipe Tips
- Wash cilantro: Since both the stems and leaves are used, make sure you thoroughly wash both and clean the stems with a damp paper towel to get rid of clinging dirt.
- Drain/dry cilantro: After washing the cilantro, drain it completely so your dressing does not become watery.
- Thin dressing with oil: If you want to thin out the dressing, gradually add olive oil until you get the consistency you like.
- Chop ingredients first: Unless you are using a high-powered blender or food processor, cut the garlic, cilantro, and chilies into smaller pieces to make it easier to blend them together.
- Make a smaller batch: When making a smaller batch of dressing, I recommend using a blender instead of a food processor because the dressing may not combine well in a food processor.
FAQs
Yes, you certainly can. However, you may not obtain the same flavor as if you used fresh cilantro in the dressing.
Both give the dressing that acidic and sour taste. However, lemon is a bit sweeter than lime.
If you’ve used too much balsamic, rice wine vinegar, or lemon, all you have to do is add some olive oil or maple syrup to balance it out.
Yes, you certainly can. Or if using fresh chilis, you can simply remove the seeds and their ribs to reduce the spiciness of the dressing.
Yes, just add more leaves to fill the 1 cup required for the recipe.
These two names can be used interchangeable, depending on the region. If you are making this recipe, you need the stems and leaves of the plant, not the seeds.
Serving Suggestions
- Green Salads: Use as a traditional dressing (with fresh flavor!) over your favorite salad, including this yummy taco salad.
- Other Salads: Serve on top or on the side of a mixed bean salad, a pasta salad, or this Southwest quinoa salad.
- Mains: This green chili sauce pairs especially well with Mexican inspired mains like tofu fajitas, tacos, quinoa burritos, or these sweet potato enchiladas.
- Marinade: Double the flavor by soaking your fajita/taco tofu in the dressing first, to infuse flavor. Or marinate sliced or cubed tofu or tempeh before sauteeing or grilling.
- Veggies: Spice up your everyday veggies like these stir fried veggies, roasted vegetables, or sauteed Brussels sprouts.
- Dip: Use leftovers (or the whole batch!) as a salsa for these addictingly easy air fryer tortilla chips.
- Nachos: Load your chips (or fries!) with nacho cheese, refried beans, vegan shreds, your favorite nacho toppings, and -of course- this green chili sauce.
Storage Instructions
Fridge: Store the Cilantro and Green Chili dressing in a tightly sealed mason jar or bottle in the fridge for up to 7 to 10 days. Give it a little shake prior to using to make sure the oil is redistributed. The dressing tastes even better after a few days once the flavors have blended more.
Double the recipe: You can double the recipe or prepare it ahead of time and store the dressing in the fridge. It’s more convenient to have it on hand whenever you need it! For a longer shelf life, choose the freshest cilantro available.
More Yummy Vegan Dressings
Vegan Sauces & Condiments
Basil Salad Dressing
Vegan Appetizers
Spicy Cole Slaw Dressing [Without Mayo]
Vegan Lunches
Avocado Green Goddess Dressing
Salads
Ginger Salad Dressing
If you tried this cilantro and green chili dressing recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Cilantro and Green Chili Dressing
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Ingredients
- 1 cup rinsed cilantro leaves and stems
- 2 cloves garlic peeled
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar or rice wine vinegar
- juice of 1 lemon
- 1 can diced mild green chilis 4-ounce can
- ¼ teaspoon of sea salt
- Pepper to taste
Instructions
- Place all ingredients in a blender or food processor and blend together to fully combined.
Notes
- Wash cilantro: Since both the stems and leaves are used, make sure you thoroughly wash both and clean the stems with a damp paper towel to get rid of clinging dirt.
- Drain/dry cilantro: After washing the cilantro, drain it completely so your dressing does not become watery.
- Thin dressing with oil: If you want to thin out the dressing, gradually add olive oil until you get the consistency you like.
- Chop ingredients first: Unless you are using a high-powered blender or food processor, cut the garlic, cilantro, and chilies into smaller pieces to make it easier to blend them together.
- Make a smaller batch: When making a smaller batch of dressing, I recommend using a blender instead of a food processor because the dressing may not combine well in a food processor.
I would like to not use oil. So what would you recommend in place of it for binding?
Hi! We on the PBOAB team haven’t tried out a sub for oil just yet so can’t guarantee the results. Arrowroot powder may be a binding sub that might work! Let us know if you give it a try and how it turns out 🙂
I have made this dressings many times as its my new favorite dressing or dip. I use lime juice and not the vinegar, but thats just me. super yummy
Love to hear your take on this dressing! Sounds super yummy!