Go Back
Homemade Peruvian Green Sauce photo
Print Recipe Save it for later

Peruvian Green Sauce

This Peruvian Green Sauce is SO EASY! A vibrant, creamy, and zesty condiment perfect for dipping, drizzling, or marinating your favorite dishes.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Peruvian
Keyword: Creamy, Easy, Quick, Sauce, Spicy
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil Adds richness and helps blend the flavors together.
  • 1/4 cup chopped red onion Provides a mild sweetness and crunch.
  • 1/2 cup light mayonnaise Use compliant mayo for Whole30; gives a creamy texture.
  • 2 tablespoons white vinegar Adds acidity and brightness.
  • 4 teaspoons yellow mustard I recommend Guldens for a tangy flavor.
  • 1/2 teaspoon kosher salt Enhances all the flavors in the sauce.
  • 1/4 teaspoon freshly ground black pepper Adds a subtle heat.
  • 3 jalapeños roughly chopped and seeded but keeping the ribs (about 1 cup/3 oz) for a spicy kick
  • 2 cups chopped fresh cilantro leaves and stems The star of the show, offering a fresh, herbaceous flavor.
  • 3 medium cloves garlic crushed through a press; provides a robust flavor

Instructions

  • Start by chopping the red onion, jalapeños, and cilantro. Make sure to wash the cilantro thoroughly to remove any dirt.
  • In your food processor, add the chopped red onion, jalapeños, olive oil, mayonnaise, white vinegar, yellow mustard, kosher salt, black pepper, and the crushed garlic cloves.
  • Secure the lid on your food processor and blend the ingredients until you achieve a smooth and creamy consistency. You may need to stop and scrape down the sides to ensure everything is well combined.
  • Now, add the chopped cilantro to the mixture. Pulse a few times until the cilantro is finely chopped and incorporated, but be careful not to over-blend; you want some texture in your sauce.
  • Once blended, taste your sauce. Adjust the seasoning if needed by adding more salt, pepper, or vinegar to suit your preference.
  • Transfer your Peruvian Green Sauce to a serving bowl, or store it in an airtight container in the refrigerator for later use. It’s best served fresh, but it will also keep well for a week.

Equipment

  • Food processor or blender
  • Measuring Cups and Spoons
  • Spatula
  • Knife and cutting board

Notes

  • Use fewer jalapeños or remove more seeds for a milder sauce.
  • Make vegan by substituting mayonnaise with a plant-based alternative.
  • Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
  • Allow sauce to rest overnight for flavors to meld beautifully.
  • Avoid over-blending to keep a pleasant texture in the sauce.