Recipe: Green Peruvian Hot Sauce

Here in the US, where I live, all Peruvian restaurants I've been to serve a green hot sauce. In Peru itself, there are a variety of other sauces that are served on the side, and the green one is just one of many. However, it is easy to make in the US because the recipe has been adapted to use ingredients easily found here. Please note that jalapeños and serrano chiles are not used in Peru, but they are easy to get in the US and a good substitute.

If you've eaten at a restaurant outisde of Peru, and want to know how to make that green hot sauce, here's the recipe:

The sauce is made of cilantro, jalapeños, salt, oil, and garlic. You need a blender.

Get a half cup of oil, can be olive, canola, whatever you use.

Take about two bunches of very fresh cilantro, and take the leaves off the stems.

Quarter about 3 jalapeños (you can add more or less, leave the veins in or devein)

Chop a garlic clove in half (again, it depends on your taste, you can add more or less)

Put cilantro leaves, jalapeños, garlic, about a 1/2 teaspoon of salt, and a little bit of the oil in a blender and pulse. As you pulse, add the rest of the oil until well blended but not runny. You may need to experiment to get the exact amount of heat and consistency you prefer.

This is the easiest way to make that ubiquitous green Peruvian hot sauce.

It isn't exactly the way you get it in Peru, but it's good and people love it!




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TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana