Description
A vibrant, creamy Peruvian green sauce made with cilantro, jalapeño, garlic, mayonnaise, cotija cheese, and lime. Bright, spicy, and perfect as a dip, drizzle, or dressing.
Ingredients
Scale
- 2 cups fresh cilantro, packed
- 2 medium jalapeños, seeds removed for milder heat (or left in for more spice)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/4 cup cotija cheese, crumbled (or Parmesan/feta)
- 1/2 teaspoon salt
Instructions
- Prepare equipment: Ensure your blender or food processor is clean and ready.
- Combine ingredients: Add cilantro, jalapeños, garlic, mayonnaise, lime juice, olive oil, cotija cheese, and salt to the blender.
- Blend: Pulse and blend in short bursts, scraping down the sides as needed until smooth and creamy. Add a splash of water if you need to thin the sauce.
- Taste and adjust: Taste and adjust seasoning with more lime or salt, and add jalapeño seeds if you want more heat.
- Chill: Transfer sauce to a jar and chill for at least 30 minutes to allow flavors to meld and for a creamier texture.
- Store: Keep refrigerated in an airtight container for up to 5 days, or freeze in small portions for longer storage.
- Serve: Drizzle over grilled meats, roasted vegetables, tacos, or use as a dip.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or sour cream.
- Use serrano peppers for more heat or bell pepper for a milder sauce.
- Freeze leftover sauce in ice cube trays for easy single-serve portions.
- Shake or stir before serving if separation occurs.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg