Peruvian Green Sauce

Why You’ll Love This Recipe

This Peruvian Green Sauce isn’t just another condiment—it’s a game-changer. The fresh cilantro and spicy jalapeños bring brightness and heat, while the mayonnaise and sour cream give it a luscious creaminess. A hint of lime juice and vinegar ties everything together, making it tangy, bold, and completely addictive. It’s versatile, easy to whip up, and far better than store-bought sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 whole jalapeño chiles, seeds removed or left in for more heat
• 1 cup fresh cilantro leaves
• 2 medium cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons fresh lime juice
• 1 teaspoon distilled white vinegar
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions

1. Add jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, vinegar, salt, and pepper to a food processor or blender.

2. Blend until smooth, scraping down the sides as needed.

3. With the machine running, slowly drizzle in olive oil to create a creamy emulsion.

4. Transfer to a container and refrigerate until ready to serve. The sauce will thicken slightly as it chills.

Servings and timing

This recipe makes about 1 cup of sauce.
Prep time: 15 minutes
Total time: 15 minutes
Yield: Approximately 16 servings (1 tablespoon per serving).

Variations

• Extra Spicy: Leave the jalapeño seeds in or add a serrano pepper for more heat.

• Herb Swap: Replace cilantro with parsley if you’re not a cilantro fan.

• Avocado Version: Add half an avocado for extra creaminess and richness.

• Lighter Option: Use Greek yogurt in place of sour cream for a tangy, healthier twist.

• Garlic Lovers: Roast the garlic before blending for a sweeter, deeper flavor.

Storage/Reheating

Store the sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may separate slightly. This sauce is not suitable for freezing, as the texture may break down.

FAQs

1. What does Peruvian Green Sauce taste like?

It’s creamy, tangy, slightly spicy, and bursting with fresh cilantro flavor.

2. Can I make this sauce without mayonnaise?

Yes, you can substitute mayonnaise with Greek yogurt or more sour cream for a lighter version.

3. Is this sauce very spicy?

The spice level depends on whether you remove the jalapeño seeds. Without seeds, it’s mild to medium.

4. Can I make this ahead of time?

Absolutely, it tastes even better after a few hours in the fridge as the flavors meld together.

5. What can I serve with Peruvian Green Sauce?

It’s delicious with grilled meats, roasted potatoes, rice bowls, tacos, sandwiches, or even as a dip for chips and veggies.

6. Can I freeze Peruvian Green Sauce?

Freezing is not recommended, as the mayo and sour cream base may separate when thawed.

7. How can I thicken the sauce?

It naturally thickens in the refrigerator, but you can add a bit of avocado or extra sour cream for a creamier consistency.

8. What if I don’t have a food processor?

A blender works just as well. For a chunkier texture, you can finely chop ingredients by hand and mix.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor, but bottled lime juice works in a pinch.

How long does this sauce last in the fridge?

It will stay fresh for up to 5 days when stored in an airtight container.

Conclusion

Peruvian Green Sauce is a quick and flavorful way to brighten up any meal. Its perfect balance of heat, creaminess, and tang makes it an irresistible condiment you’ll reach for again and again. Whether you’re drizzling it over grilled chicken, dipping fries, or spreading it on a sandwich, this sauce is guaranteed to become a favorite in your kitchen.

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