Peruvian Green Sauce
4 portions
10mFlavorful, with a touch of heat. A great sauce for any roast chicken.
What you will need
1 bunch Cilantro
2 cloves Garlic
1 Lime
½ tsp Cumin
2 Jalapenos
½ cup Mayonnaise
salt
(Nutritional facts 81 calories, 6.73 g fat, 5.51 g carbohydrates, 1.12 g protein, undefined mg cholesterol, 355 mg sodium)How to cook
1
Trim and wash the cilantro. Just cut away the lower half of the stem. Cilantro stem has a lot of flavor and lends a little texture to this sauce. Transfer the cilantro to a food processor or blender.
2
Peel the garlic cloves and remove the tough stem tip. Add both cloves of garlic to the food processor.
3
Halve the lime and squeeze the juice in with the cilantro and garlic.
4
5
Slice off the stem tips of the jalapenos, then slice in half through the cut face of the jalapenos. Scrape out the seeds. Add the seedless jalapenos halves to the food processor
6
Pulse to chop it all down. Pop it opened and scrape it down with a spatula, then pulse again. Repeat until the ingredients are thoroughly chopped.
7
Add the mayonnaise.
8
Pulse, stopping to scrape down the edges, until mixed well.
9
Peruvian-style Roast Chicken
This dish takes some time, but very little work. The sauce is quick to make and the marinade is one of my favorites. Great with rice and beans or you could look into some more authentic Peruvian sides.