Any dish can benefit from the versatility of this cilantro lime aioli. The tastes are zesty and vibrant. This recipe has been incorporated into coleslaw dressing, served as a garnish for fish tacos and turkey burgers with red cabbage, and even served as a dip for more Mexican-inspired foods.
| Prep Time: | 15 mins |
| Cool Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
Ingredients
- ¾ cup olive oil mayonnaise
- ½ cup firmly packed fresh cilantro leaves
- 1 jalapeno, seeds and membrane removed, diced
- 1 ½ garlic cloves, halved
- ½ lime, juiced
- ¾ teaspoon ground cumin
- ¼ teaspoon salt, or to taste
Instructions
- Blend together mayonnaise, cilantro, jalapeño pepper, garlic, lime juice, cumin, and salt in a blender or food processor until smooth. Pour mixture into a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
- The magazine version of this recipe also includes 1 1/2 tablespoons cider vinegar.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 153 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We used this as a sauce for simple fried brussels sprouts and rice… no seasoning on the sprouts, just this. Absolutely delicious! I saw a lot of reviews about seafood but wanted everyone to know that you don’t even need a protein. It’s That Good! However we paired it with tajin and honey pork chops if you want a different take. Even the picky kids loved it!! Thanks for this family staple!!
Oh my gosh! This was definitely lick the spoon! This recipe is a keeper and now I am looking for recipes to use this with. This will turn into a staple condiment in my fridge. Thank you so much for sharing this with us! The recipe was flexible where as I didn’t have quite 3/4 c mayo so I added about 1/8 cup ranch to it to get to the 3/4 cup mark and it is still very good.
I could drink this aioli. It is so delicious. I use it on the Spicy Tuna Fish Cakes but honestly, it would be good on sandwiches and almost anything.
I made this with blackened and grilled mahi-mahi and shrimp. Black beans and rice. Some pico and a fresh lime squeeze! Awesome sauce.
Love this! Made as per recipe and made a second batch with a tweak: added mint leaves and 1 Tablespoon ACV. Using the second batch for chicken leg marinade! Will grill them and drizzle with more of this green magic. Used original aioli on a blackberry, blueberry & watermelon salad! WOW!
Delicious as written! I used vegan mayo and it turned out to be very tasty. This will be my go to taco topping and sour cream substitute!
Absolutely delicious! I used this inside chicken arepas and the crowd (that likes cilantro in the first place) has gone wild! I adjust the heat (b/c I like it spicy!) by adding membrane from the jalapeño. One note: limes can vary greatly, so I measured and about 1 to 1 1/2 Tablespoons of lime juice was good. Thank you for a great recipe!
Who has time for a spoon, I’ll just drink this stuff!! It’s amazing on vegetables, fries, chicken, steak — the possibilities are endless!
Love this recipe!! Made for a shrimp taco recipe from this site and wow! Such a great topper and yes, I could see this on burgers, chicken or fish. Even replace sour cream in some Mexican rice recipes I have. Since my jalapeños were pretty small, I used two but otherwise; followed to the T! Thank you!!
Wow this was really good. Had it on actually delicious turkey burgers (recipe on Allrecipes). Was literally lick the spoon good!
I made this with avocado mayo. I used most of the jalapeno seeds because I love heat, and it’s definitely spicy! I used it on fish tacos. I had leftover ailoi, so I’ve been using it on sandwich wraps. It’s been in my fridge for over a week, and has held up well. If I were to use this as a dip, I would remove the membrane and seeds as per recipe, and then slowly add them in until I got my perfect level of spiciness. I will be making this again, and again, and again.
Amazing but if you like a little kick then substitute the 1 jalapeño with 5 serranos. Yum!!
Delicious on everything!
This is a home run as is. Great reviews every time!
Perfect for our fish tacos.
Made exactly as written, however doubled as I knew this was going to be my new go to. Used tonight on grilled sea bass tacos w red cabbage slaw. Yum
I’ve made this recipe twice, the first time I didn’t have any limes, so I just used juice. Delicious either way. I am making more tonight to drizzle over fried green tomatoes.
The title says it all!
I added a half of an avocado and 3 tbs of low fat yogurt to see how that would work. It was good!
This aioli was perfect for the fish tacos I made! Will definitely continue to use it for tacos and anything else I can think of
I will make it again.