TIPS OR TRICKS FOR CILANTRO GARLIC SAUCE:

• This will keep for up to 4 days in an airtight container in the fridge. Write the date you made it on the lid, so you can keep track of when to toss out any unused sauce.
• I like to store mine in wide mouthed containers with lids. You can get them cheap on amazon!
• Use as a dip, salad dressing or in sandwiches.
• If you’d prefer to have larger chunks of cilantro in the sauce, blitz half the cilantro through until completely smooth, then pulse through the remaining.
• Use cilantro stems, especially if you are using the food processor or the high speed blender. They will be blended up anyway and they are just as flavorful as the leaves! 
• Do not freeze this sauce. It has a dairy base and those typically don’t freeze well. Freezing it will drastically change the texture of the sauce. 
• If your sauce is too thick, you can thin it with a little bit of water. Add a little bit at a time until you reach your desired consistency.

VARIATIONS FOR THIS GARLIC CILANTRO SAUCE

• Vegan: For a vegan sauce, switch the yogurt for a dairy free alternative such as unsweetened coconut yogurt.
• Greek Yogurt Sub: You can also switch out the Greek yogurt for sour cream.
• No Fresh Garlic: If you don’t have any fresh garlic, you can add 1 teaspoon of garlic powder instead.
• Don’t like RAW Garlic: If you do not like raw garlic and the punch that comes with it, you can try using roasted garlic in this recipe as a substitute. 
• No cilantro: If you find that you do not have any cilantro or you have mistakenly purchased fresh parsley instead, you can substitute the parsley for cilantro. The sauce still tastes delicious. 
• Spicy: If you like spicy and want to kick up the heat in this cilantro garlic sauce, you can sprinkle in some cayenne pepper or some red pepper flakes. Or if you are really feeling spicy, you can always throw in a jalapeno pepper to the food processor, but only if you are brave enough to handle the heat!