Peruvian Green Sauce
This easy blender sauce is like a creamy cilantro lime sauce that complements chicken, fish, steak, tomatoes, greens, root vegetables, beans and grains. Use it as the dressing for a "bowl" with your favorite components (read what I did above) or as a sauce to enhance an otherwise basic meal. Most recently, my younger son thought to use it as a dip for leftover shrimp and as a delicious condiment in an otherwise ordinary egg sandwich.

The small amount of mayonnaise really brings the flavors together without tasting of mayo. For a somewhat different sauce, however, I want to try using an avocado in its place-or doubling the recipe and using 1/3 cup mayo and half an avocado. (Update: Most recently I added a quarter of a leftover avocado, leaving everything else unchanged. The taste was much the same but the consistency was slightly thicker. Keep this in mind if you prefer a thicker dressing or dip.)


  • 1 cup (lightly packed) cilantro leaves (about 1 ounce; tender stems may be included)
  • 1 medium jalapeño, coarsely chopped*
  • 1 garlic clove, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2½ teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ⅓ cup (69 grams)  mayonnaise


  1. Purée the cilantro, jalapeño, garlic, oil, lime juice and salt in a blender or small food processor until combined. Add the mayonnaise and purée until smooth. Transfer to a small bowl, cover, and chill until ready to use.

    Green sauce can be made 5 days ahead. Cover and chill.

    Tip: if your blender doesn’t blend small quantities well, you may wish to double the recipe. (And once you taste it, you’ll likely be grateful you did!)


*I include half the jalapeño seeds and find the sauce is not overly spicy. If you’re unsure, remove the seeds but reserve them. Then you can add them to taste.

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