Ingredients:

  • 2 packed cups Fresh Cilantro Leaves (approx. 60 g)
  • 1/2 cup Full-Fat Mayonnaise (120 ml)
  • 1/4 cup Full-Fat Greek Yoghurt or Sour Cream (60 ml)
  • 2 Tbsp Fresh Lime Juice (30 ml)
  • 2 large Garlic Cloves, roughly chopped
  • 1 small Jalapeño Pepper (stem removed)
  • 1/2 tsp Ground Cumin (2.5 ml)
  • 1/2 tsp Fine Sea Salt (2.5 ml)
  • 1/4 tsp Black Pepper (freshly ground)
  • 2–4 Tbsp Cold Water or Buttermilk (30–60 ml), for consistency

Instructions:

  1. Prep the Greens: Thoroughly wash the cilantro and pat it dry. Remove any thick stems, using only the vibrant leaves.
  2. Prep the Heat: Remove the stem from the jalapeño. For a manageable kick, slice it open and scrape out all the seeds and white pith. For maximum heat, leave a few seeds in.
  3. Load the Base: Add the mayonnaise, Greek yoghurt (or sour cream), and fresh lime juice to the bowl of your food processor or blender.
  4. Add the Aromatics: Drop in the roughly chopped garlic, the prepared jalapeño, ground cumin, salt, and pepper.
  5. Introduce the Cilantro: Add the packed cilantro leaves on top. They will quickly compress during blending.
  6. Blitz and Scrape: Blend the mixture on high speed until it is completely smooth and vibrant green, scraping down the sides of the bowl once or twice to ensure everything is incorporated.
  7. Adjust Consistency: If the dressing is too thick to pour, add the cold water or buttermilk, starting with 2 tablespoons (30 ml), and blend again briefly. Add the remaining water only if needed to achieve your preferred drizzling consistency.
  8. The Crucial Taste Test: Taste the finished dressing. Adjust seasoning now: add a pinch more salt to enhance the flavour, or more lime juice if it needs extra brightness.
  9. Chill for Success: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes. This chilling period allows the flavors to properly marry.