Ingredients
-
2
-
1/4
-
1/2
-
2
-
4
-
1/2
-
1/4
-
3
-
2
-
3
-
-
-
-
-
Directions
Its typically served alongside roasted chicken, grilled meats, rice and beans but I also love it over my eggs, salad, or anything that needs flavor!,One thing Ive learned along this quest for the perfect Peruvian green sauce recipe is every restaurant has their own version! I have never tried two that taste the same, but they all have something in common (cilantro, hot pepper, garlic, mayonnaise). Variations Ive seen, some add lime juice instead of vinegar, some use crackers, some use aji amarillo which is not easy to find here (I tried it but I dont think it needed it), some even add cheese. I tried all these variations, trust me! A Peruvian told me they add a little mustard and red onion, bingo! That got me closest to the version I was going for. If you try it, let me know what you think! And if you have your own version, feel free to share!,You can store this in the refrigerator for at least a week. You can make half the recipe if you dont think youll use it all.,To blend easy, start with the liquids on the bottom, then layer the cilantro and jalapenos.,To Make this Whole30, you can use a complain mayo or make it from scratch.,To lighten this more you can swap yogurt for the mayo.,To make this sauce spicier, leave the seeds in the jalapenos. To make it milder, remove the seeds and membranes.,Lomo Saltado,Ceviche in Cucumber Cups
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Steps
|
1
Done
|
Transfer to the Blender Then Add the Remaining Oil, Mayo, Vinegar, Mustard, Salt and Pepper |
|
2
Done
|
Then Add the Chopped Jalapeno, Cilantro and Garlic and Blend on High Speeduntil the Sauce Is Smooth and Creamy, About 30 Seconds. |
