This bold, emerald-green sauce comes straight from the flavor playbook of India Joze, the legendary Santa Cruz restaurant known for its inventive Southeast Asian fusion dishes. Adapted from a recipe used in the original kitchen decades ago, this Cilantro Chile Sauté Sauce is bright, spicy, and wonderfully versatile. It comes together in minutes and keeps for several days—perfect for drizzling on noodles, eggs, or vegetables, or using as a base for stir-fries, marinades, or quick dressings. A small spoonful adds an instant burst of citrusy heat and herbaceous depth to almost anything you cook.
INGREDIENTS:
Stems from 1 bunch cilantro
1-3 chilies (jalapeños or serranos), stemmed and chopped
1-2 cloves garlic, peeled and de-germed
2 juicy medium-sized limes OR 1/3 cup rice vinegar
Water, as needed
Optional: 1/2 bunch of green onions, chopped OR 1/2 small onion, peeled and chopped
METHOD:
Trim cilantro stems and roughly chop the chilies, garlic, and (if using) onions. Juice the limes if substituting for rice vinegar.
Add all ingredients except the water to a blender. Begin blending on low speed, gradually increasing to medium as the mixture starts to move.
If the mixture is too thick or won’t circulate, add water a tablespoon at a time until it blends smoothly. Increase the speed to high and purée until the sauce is fully liquefied and vibrant green.
Transfer to a glass jar or squeeze bottle. Refrigerate for up to 5 days, or freeze in small portions for longer storage.
The sauce is potent—start with small amounts. Avoid touching your eyes or face before washing your hands thoroughly after handling.
CHEF’S NOTES:
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Use as a marinade for tofu, shrimp, or chicken.
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Add a spoonful when stir-frying with vegetables or coconut milk for a quick Thai-inspired dish.
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Make a spicy vinaigrette with 1 tablespoon of sauce, 1 tablespoon rice vinegar or lime juice, and 6 tablespoons oil—perfect for noodle or cabbage salads.
