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  • Bettina Applewhite

Peruvian Green Sauce

Peruvian Green Sauce is a yummy condiment traditionally served with Peruvian rotisserie chicken. It's creamy and spicy and full of flavor. It's so delicious that I use it on more than just roasted chicken. I use it on vegetables and beef and fish and almost anything that I have available.

I was first introduced to Peruvian green sauce when I first went to a Peruvian restaurant. I thought it was interesting that they kept calling it green sauce. In addition to the green sauce, there's white and yellow sauce. The green one is my favorite. I enjoy spicy foods so this one is a great one for me.

The recipe below makes 2 cups so I usually have a lot left over when making Peruvian chicken. You can find that recipe here. I will use the sauce on raw or roasted vegetables. It's yummy as a dip with chips. I use the sauce for

Peruvian Green Sauce

Makes 2 Cups


3 Jalapenos, sliced

1 Tbsp Aji Amarillo paste (found in Hispanic markets and some neighborhood grocery stores)

1 Cup Cilantro leaves

2 Tbsp Feta (or Cojita cheese)

1 1/2 tsp Garlic, minced

1 Tbsp Canola Oil

1 tsp White Vinegar

Juice of 1/2 to 1 whole lime, according to taste

1/4 Cup Mayo

1/4 Cup Sour Cream

Salt & Pepper, to taste

Combine all ingredients in a food processor or blender and blend until well combined. Enjoy! Sauce can be stored in a airtight container in the refrigerator for up to a week.


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