Condiment

Peruvian Green Sauce

Olive oil and a bright blend of jalapeños, cilantro, and garlic whirl into a silky, emerald sauce that bursts with tangy mustard and vinegar, finishing with a gentle, lingering heat.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Peruvian Green Sauce
Total
9 min
Prep
5 min
Cook
4 min
Serves
27

Nutrition per Serving

Calories
22
Protein
1g
Carbs
1g
Fat
2g
Fiber
1g
Sugar
1g
Sodium
64mg

Ingredients

  • 2 tbsp olive oil
  • 1/4 cup chopped red onion
  • 1/2 cup light Hellman’s mayonnaise (use compliant mayo for whole30)
  • 2 tbsp white vinegar
  • 4 tsp yellow mustard (Guldens)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup/3 oz))
  • 2 cup chopped fresh cilantro leaves and stems (2 oz rinsed well)
  • 3 medium cloves garlic (crushed through a press)

Instructions

  1. Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
  2. Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
  3. Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.