Peruvian Green Sauce

Spooning up some spicy Peruvian-style green sauce that's popular in the States.

Spice up your meal with this creamy, tangy sauce, and you'll never eat another boring dish. Puree it all in the blender for one of the easiest flavor enhancers you’ll find. Then sass up your favorite grilled chicken, pork, beef, or roasted veggies for foodie heaven.

Makes about 1½ cups

Course Condiment, Dip, sauce

Cuisine Fusion, Peruvian

Diet Diabetic, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 117kcal

Author Imma

Ingredients

4-5 cloves garlic, chopped
2-3 jalapeños, seeded and chopped
1½ cups (34g) cilantro (leaves and stems)
¼ cup (5g) basil, chopped
½ teaspoon (1g) ground cumin
1 tablespoon (32g) chili paste (optional)
⅓ cup (42g) cotija cheese, crumbled (or feta)
1½-2 tablespoons (22-30ml) lime juice, more to taste
½ cup (118ml) extra-virgin olive oil

Instructions

Puree the garlic, jalapeños, cilantro, basil, cumin, chili paste, cotija cheese, lime juice, and oil in a blender until almost smooth (a little chunky is fine). Add more oil as needed.
Adjust seasonings to taste, store in a glass jar with a lid, and chill in the fridge until ready to use.

Notes

Save time and add more heat by leaving the seeds in the jalapeños.
Please keep in mind that the nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition