Cilantro Lime Sauce
This fresh cilantro sauce offers bold flavor! It's easy to make in a food processor with sour cream, cilantro, lime, garlic and jalapeño.
Posted by Kathryne Taylor on July 30, 2026
Have you tried Chipotle’s new cilantro lime sauce? I’m a big fan. It’s creamy, super fresh and somewhat spicy. I’ve 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.
I reverse-engineered this recipe from Chipotle’s ingredient list. It’s made with cilantro, lime, Mexican spices (I only add cumin), sour cream and roasted jalapeños. The only trick was getting the proportions right. I taste-tested my recipe and theirs side by side, and you know what? It’s hard to tell the difference, but I like mine better.
Chipotle is really the only “fast food” chain that we eat from, and I’m 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.
How to Char Your Jalapeño (or don’t!)
Chipotle’s sauce includes charred jalapeño. Charring the jalapeño mellows the heat, increases the flavor complexity, and makes the sauce smoother since the skin becomes softer.
That said, you can use fresh jalapeño instead. It’s easier and offers a bolder and fresher flavor. Since fresh jalapeño offers more of a spicy kick, start with just half of the pepper and blend in more, if desired.
To char your jalapeño over a gas flame:
Use heat-safe tongs to hold the jalapeño a couple inches directly over a medium flame for about 60 to 90 seconds until it’s mostly blackened. Turn it over and repeat the process on the other side.
To char your jalapeño in a skillet:
Use either cast iron or stainless steel, not non-stick. Heat pepper in the skillet over medium-high heat until it’s blistered on the bottom, which will take a few minutes. Turn it over and cook until the other side is equally blistered.
Either way, you’ll need to remove the charred skin:
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.
Recipe Tip
You can control the spice level. If you’re serving someone who’s sensitive to spice, start with just a small amount of jalapeño, and blend in more to taste. Jalapeño is a key flavor in this sauce, so while you can omit it entirely, the sauce won’t taste the same as Chipotle’s.
How to Serve Cilantro Lime Sauce
Enjoy it on nachos, quesadillas, tacos, burritos and burrito bowls. You can add a dollop of mayo to turn it into a salad dressing.
Honestly, I love to dip tortilla chips in this sauce. My husband treats it like chimichurri and drizzles it on his steak.
Here are more Chipotle-esque recipes to mix and match it with:
- The Best Guacamole
- Cilantro Lime Brown Rice or Cauliflower Rice
- Classic Pico de Gallo
- Fajita Veggies (Chipotle-Inspired)
- Fresh Corn Salsa
- Red Salsa
- Sofritas (Chipotle-Style)
More Fresh Sauces that Make a Meal
Try these delicious sauces, dips and dressings made with fresh green herbs:
- Aji Verde (Spicy Peruvian Green Sauce)
- Creamy Basil Sauce
- Green Goddess Tahini Dip
- Homemade Ranch Dressing
- Zhoug (Spicy Cilantro Sauce)
Please let me know how your cilantro lime sauce turns out in the comments! I hope you agree that it’s as good as Chipotle’s.
Cilantro Lime Sauce
This fresh cilantro sauce offers bold flavor! Inspired by Chipotle, it’s easy to make in a food processor with sour cream, cilantro, lime juice, garlic and charred jalapeño. Recipe yields about 1 cup, and could easily be doubled.
Ingredients
- 1 medium jalapeño
- 1 cup lightly packed fresh cilantro (from 1 small bunch, slender stems are ok)
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 1 medium clove garlic, cut into several segments
- ½ teaspoon fine salt
- ⅛ teaspoon ground cumin
Instructions
- To char the jalapeño (optional, you can use chopped fresh jalapeño instead*): On a gas stove over medium heat, use heat-safe tongs to hold the jalapeño a couple inches directly over the flame for about 60 to 90 seconds until it’s 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.
- 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.
Notes
*To use fresh jalapeño: Fresh jalapeño can be spicier than roasted, so you might want to start by adding just half of the jalapeño. Then you can blend in more to taste. Slice 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.
Make it dairy free/vegan: Substitute my vegan sour cream. Since you’re already using the blender to make it, you can add the remaining ingredients directly to the blender.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
