Green Sauce

Its not very green.

Ingredients Directions

  • 3 whole jalapeño chilies, roughly chopped
  • 1 tbsp (15ml) ají amarillo pepper paste (see note)
  • 1 cup fresh cilantro leaves (1 ounce; 28g)
  • 2 medium cloves garlic
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 tsp (10ml) fresh juice from 1 lime
  • 1 tsp (5ml) distilled white vinegar
  • 2 tbsp (30ml) extra virgin olive oil
  • Kosher salt and freshly ground black pepper

  1. Combine jalapeños, ají amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender.
  2. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil.
  3. Season to taste with salt and pepper.
  4. Sauce will be quite loose at this point, but will thicken as it sits.
  5. Transfer to a sealed container and refrigerate until ready to use

Notes

Ají amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets. It can be omitted.

Original Recipe

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recipes/green_sauce.txt · Last modified: 2021/06/19 14:32 (external edit)

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