Peruvian spicy green sauce made with cilantro and hot peppers
Course: Sauce
Cuisine: Latin, Peruvian
Keyword: anti-inflammatory, cilantro, peruvian, pollo ala brasa
Servings: 1cup
Ingredients
1large bunchcilantro, leaves and tender stemsabout 1 ½ cups
1jalapeño pepper, seeds and white membranes removedor serrano pepper
2tablespoonsaji amarillo paste or add extra jalapeño or serrrano pepper
1stalkgreen onion
3-5clovesgarlic
1wholelime, zest and juice
¼cupmayoplant-based or regular
¼cuplight olive oil
¼cupgrated parmesan cheese or nutritional yeast(or equivalent cotija, parmesan, or feta cheese)
1teaspoonkosher saltplus more to taste
¼cupice cold water
Instructions
Place all the ingredients in a food processor or high-power blender and process until smooth, occasionally stopping the machine to scrape down the sides. Add more water 1 tablespoon at a time to get a smooth, pourable consistency, similar to ketchup.