Peruvian Green Sauce Magic

This vibrant Peruvian Green Sauce has transformed my weeknight meals from ordinary to extraordinary with just a spoonful. The perfect balance of spicy jalapeños, fresh cilantro, and creamy base creates a sauce that's become my secret weapon in the kitchen.

I first discovered this sauce at a small Peruvian restaurant and became so obsessed I had to create my own version. Now my family asks for the green sauce before even seeing what's for dinner.

Ingredients

• Jalapeño chiles: Provide the signature heat leave seeds in for extra spice or remove for milder flavor
• Fresh cilantro leaves: Bring bright herbaceous notes and authentic color
• Garlic cloves: Add essential pungent depth to balance the creaminess
• Mayonnaise: Creates the rich base choose a high quality version for best results
• Sour cream: Adds tanginess and helps mellow the heat
• Fresh lime juice: Provides essential brightness look for juicy fruits with thin skins
• White vinegar: Enhances the acidity and helps preserve freshness
• Kosher salt and black pepper: For seasoning always taste as you go
• Extra virgin olive oil: Creates the perfect emulsion and silky texture use a good quality oil

Step-by-Step Instructions

Prep the ingredients:

Roughly chop jalapeños and cilantro which helps your food processor blend more efficiently. If sensitive to spice wear gloves when handling the jalapeños as the oils can linger on skin for hours.

Combine base ingredients:

Add jalapeños cilantro garlic mayonnaise sour cream lime juice vinegar salt and pepper to your food processor. This order helps ensure even blending without the herbs getting stuck under the blade.

Blend thoroughly:

Pulse several times then run continuously scraping down the sides as needed until completely smooth. This typically takes about 60 seconds depending on your processor strength.

Emulsify with oil:

With the machine running slowly drizzle in the olive oil through the feed tube. This creates a stable emulsion giving the sauce its perfect consistency. Continue processing for another 30 seconds after all oil is added.

Refrigerate before serving:

Let the sauce chill for at least 30 minutes before serving. This allows flavors to meld and the texture to thicken slightly.

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The jalapeños are truly the star of this sauce. I once accidentally doubled the amount and discovered my family actually preferred the extra spicy version. We now make two batches one milder for everyday use and one extra spicy for weekend barbecues.

Storage and Make Ahead

This sauce keeps beautifully in an airtight container in the refrigerator for up to one week. The flavors actually improve after the first day as they have time to meld together. You might notice slight separation after a few days simply stir to recombine before serving. If you want to prepare larger batches I recommend freezing in ice cube trays then transferring the frozen portions to a freezer bag for up to three months.

Creative Serving Ideas

While traditional in Peruvian cuisine as an accompaniment to roasted chicken this versatile sauce goes far beyond its origins. Try it drizzled over crispy roasted potatoes as a zesty sandwich spread or stirred into scrambled eggs for breakfast with a kick. One of my favorite applications is using it as a marinade for grilled shrimp the acids tenderize the seafood while imparting incredible flavor. For an impressive appetizer serve small ramekins of the sauce alongside crudités or homemade tortilla chips.

Healthier Variations

If you're watching calories you can adapt this recipe without sacrificing flavor. Replace the mayonnaise with Greek yogurt for a tangier lighter version with added protein. For a vegan option substitute the mayo with a plant based alternative and the sour cream with coconut yogurt or silken tofu blended with a touch of lemon juice. These variations will produce a slightly different texture but maintain the vibrant flavor profile that makes this sauce special.

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Frequently Asked Questions

→ What dishes pair well with this green sauce?

This sauce is fantastic with grilled meats, roasted vegetables, tacos, and sandwiches. It also makes a great dipping sauce for chips or fries.

→ Can I adjust the spiciness of the sauce?

Yes! To make the sauce spicier, leave the seeds in the jalapeños. For a milder version, remove seeds before blending.

→ How should I store the sauce?

Keep the sauce in an airtight container in the refrigerator. It will stay fresh for up to a week.

→ Can I substitute the mayonnaise or sour cream?

You can use Greek yogurt in place of mayo or sour cream for a lighter version. Adjust the consistency as needed.

→ Is this sauce suitable for vegetarians?

Yes, this green sauce is vegetarian-friendly as it contains no meat or animal-derived ingredients except for dairy-based mayonnaise and sour cream.

→ Can I use a blender instead of a food processor?

Absolutely! A blender works just as well. Blend in short bursts and scrape down the sides to ensure a smooth consistency.