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
Ingredients
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.
Comments