Peruvian Green Sauce

Spice up your meal with this spicy, creamy, and tangy Peruvian Green Sauce, and you'll never eat another boring dish, ever. Cotija cheese, garlic, cilantro, and jalapenos blended in a food processor give you that perfect consistency. Drizzle it over your favorite grilled chicken, pork, beef, or roasted veggies for a sassy finish. ;)

Makes 1-2 cups

Course Dip, sauce

Cuisine Peruvian

Diet Diabetic, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 132kcal

Author Imma

Ingredients

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

Instructions

In a food processor or blender, add garlic, Jalapenos pepper, cilantro, basil leaves, cumin, chili paste, Cotija cheese, lime juice, and oil.
Blend on high speed until pureed. Add more oil as needed.
Taste and adjust seasoning and salt to taste. Refrigerate until ready to use.

Notes

Always wear gloves when handling spicy peppers because they can irritate or burn your skin. You should also refrain from touching your face, especially your eyes, to avoid accidents.
If you're aiming for authentic Peruvian Green Sauce, aji verde and huacatay certainly make the best sauce. You can find them in Latin or Mexican groceries or order them online.
You can include the jalapeno seeds to make the sauce even spicier.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition