Peruvian Green Sauce
Taken from: Serious Eats (If Serious Eats was a restaurant I'd be there all the time!)
Yield: About 1 cup
Ingredients:
3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions:
Combine all ingredients in a food processor, except for the olive oil. Blend, while pulsing and scraping down sides of bowl, until fully processed. With machine going, drizzle in olive oil to form an emulsion, similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise.
- See more at: http://www.thisishowicook.com/2014/05/voodoo-in-air-and-peruvian-green-sauce.html#sthash.OCZt92ai.dpuf
Taken from: Serious Eats (If Serious Eats was a restaurant I'd be there all the time!)
Yield: About 1 cup
Ingredients:
3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions:
Combine all ingredients in a food processor, except for the olive oil. Blend, while pulsing and scraping down sides of bowl, until fully processed. With machine going, drizzle in olive oil to form an emulsion, similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise.
- See more at: http://www.thisishowicook.com/2014/05/voodoo-in-air-and-peruvian-green-sauce.html#sthash.OCZt92ai.dpuf
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