Jalapeño + Cilantro Yogurt Sauce Recipe

Jalapeño and cilantro yogurt sauce is tangy, creamy, and a little spicy and garlicky. All delicious things rolled into one pleasantly green sauce. It’s an excellent Wasa cracker topping, inside a taco or burrito, dip for veggie sticks, those little grilled breads with some Havarti cheese, and whatever else you like to dollop yogurt on. I’m not the yogurt police, I can’t stop you. As always, the ingredients and amounts are just guidelines. Use whatever you like to make this for your own taste.  Please read all instructions before starting!


  • 4 cups whole milk, full-fat Greek-style yogurt
  • 1-4 green jalapeños, seeds removed, finely diced
  • 3-5 sprigs of fresh cilantro, finely chopped
  • 3 cloves of garlic, zester or finely chopped
  • 2 tsp. sea salt
  • 1 Tbsp. lime juice
  • Olive oil (for serving)


  • Knife
  • Cutting board
  • 32 oz+ storage container with tight-fitting lid
  • Large mixing bowl & spoon
  • Zester or Microplane
  • Measuring cup
  • Measuring spoons


  1. In a large mixing bowl combine:
    • Diced jalapeños
    • Chopped cilantro
    • Garlic
    • Salt
    • Lime juice
  2. Mix green stuff together to draw out moisture and let sit for 5 minutes. This will also help keep the cilantro green.
  3. Add all yogurt and mix together to combine all ingredients. Taste for salt and adjust if needed. Properly salted yogurt is a tasty treat!
  4. Transfer everything to your container and chill overnight so the yogurt thickens up.
  5. Drizzle with your favorite olive oil before serving with crackers or toasted bread!


  • Dry cilantro and jalapeños thoroughly after washing. Extra water can break the sauce.
  • Add only 1 jalapeño (with seeds removed) for little to no heat. Add more for extra heat.
  • If you don’t like cilantro, you can use dill or chives. You can even omit herbs all together and go for garlic jalapeño lime.