Cilantro Garlic Sauce

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Pollo Tropical got me addicted to cilantro garlic sauce. This place is a Hispanic fast food mecca in South Florida- easy take-out like the home cooking your abuela made. Chicken, pork, maduros, tostones, white rice, sopa de pollo, yuca frita (and have we mentioned the cilantro garlic sauce!?!) are all authentic and Cuban. My mom is a power business woman so when I was growing up she would often get us Pollo Tropical on the way home from guitar lessons, swim practice, or soccer games. I grew up eating this stuff and crave it; my love for Pollo Tropical is close to my passion for Publix Subs.

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I made cilantro garlic sauce and yuca frita for a post I did over a year ago. This single post has been by far my post popular post and drives the most traffic to this site. The fanaticism behind Pollo Tropical’s cilantro garlic sauce is no joke people. So I decided to test out the very best variations to make sure my recipe was just right. Based on my research, I have to modify my previous recipe. I tested the sauce with mayonnaise, yogurt, and sour cream, and I also did variations with two, three, and four garlic cloves to test the impact on flavor. As I tried out different recipes I also realized the freshness of the garlic impacted the flavor. Older garlic can tend to have a sharper and spicier flavor than fresh cloves- I prefer the fresh and lighter taste.

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After trying to make the cilantro garlic sauce with mayonnaise, Greek yogurt, and sour cream I decided I like sour cream the best, but hey you do you and make it according to your palate. Greek yogurt is the thickest of the three and the mayonnaise has that distinct underlying egg flavor. Cilantro garlic sauce is a great condiment for tostones, chips, tacos, yuca frita, burritos, and even crudites.

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 Cilantro Garlic Sauce

  • 12 oz sour cream (or Greek yogurt or mayonnaise in any combination)
  • 2-3 garlic cloves
  • 1 bunch cilantro, stems removed, chopped
  • 3 tbsp olive oil
  • Juice of 1 lime (about 1 tbsp)
  • 1/8 tsp cayenne (optional)
  • Salt to taste

Remove the stems from the cilantro and wash it well in cold water. Cilantro can have gritty sand on the leaves so make sure to rinse well. Dry the cilantro using a salad spinner or I usually roll it up in several paper towel sheets and place it in the refrigerator while I prep everything else. Muddle the garlic and olive oil together with a mortar and pestle. Although you will be using a food processor, I think this step really infuses the garlic and oil together helping to smooth the taste of the garlic in the sauce.

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Mix the lime, salt, and cayenne into the garlic oil and then pour into the food processor with the chopped cilantro and sour cream. Pulse the cilantro garlic sauce until it is smooth and creamy. Taste the sauce to determine if it needs more citrus or salt. I have found that it can become very salty very quickly so err on the side of caution. Serve the cilantro garlic sauce with yuca frita, French fries, tostones, fajitas, chips, mariquitas, or with tacos, on bowls… at this point the possibilities are endless.

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6 comments

  1. This sauce was spot on. Thank you for the recipe! Making my version of their troppo chop and it wouldn’t be completed without their cilantro garlic sauce. How long will it keep in the fridge?

    1. Thank you so much Miriam! The tropi chop is one of my all time faves! I try to use it same day or next day, but not longer than that. You will have to stir the sauce again before enjoying if it is the next day. The cilantro garlic sauce keeps better when it is more yogurt than sour cream based.

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