Serrano-Cilantro Aoli

Serrano-Cilantro Aoli

Serrano-Cilantro herb-filled fresh and spicy sauce is flavor-packed. It’s incredible with grilled seafood, meat, or vegetables!
Blanching the herbs will keep the color of the aoli vibrant!

Serrano-Cilantro Aoli

Serrano-Cilantro sauce is herb-filled fresh and spicy.  It’s incredible with grilled seafood, meat, or vegetables! The trick to a bright and vibrant sauce is to blanch the herbs, this will keep the herbs bright green.
  • Author: Soffia Wardy
  • Category: Sauce, Aoli
  • Method: Blanch, Blend
  • Cuisine: Mexican


  • 2 Serrano chilies, stems trimmed
  • 1/4 cup of Caramelized Onions & Garlic
  • 1/4 cup freshly squeezed lime juice (about 2 juicy limes)
  • 1 cup packed fresh Italian (flat leaf) parsley leaves and stems
  • 2 cups packed fresh cilantro leaves and stems
  • 3/4 teaspoon Diamond Crystal kosher salt
  • 12 TB of good mayonnaise


  1. Bring a medium pot of water to boil, in the meantime prepare an ice bath by adding ice and cold water to a bowl and set aside. When the water is boiling add the cilantro and parsley for a few seconds and then add immediately to the ice bath for a few minutes, remove from the ice bath, and set aside in a bowl.
  2. Place the Serrano chilies in a medium, dry skillet and place over medium heat. Dry roast the chilies turning them once or twice, until they are charred black in some spots, and remove from heat.
  3. Slice the Serrano chilies in half lengthwise, and gently scrape out and discard the seeds and ribs, set aside.
  4. In a blender, combine the lime juice, roasted Serrano peppers, caramelized onions & garlic, blanched parsley, blanched cilantro, mayonnaise, a little water, and salt. Pulse and blend until coarse. Season to taste with additional salt and pepper. Add more water as needed to thin the sauce.
  5. Serve or use the sauce right away. If preparing in advance, transfer the sauce to an airtight container, and refrigerate for 1-2 days. Stir before using and add a small squeeze of lime juice to brighten it up.


Ingredients vary so you may need to adjust to suit your taste. For a spicier sauce add a few seeds/ribs from the peppers.

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