I came to know about this gem of a sauce when I first had Peruvian chicken. They served this greenish sauce on the side and I thought it must be mint based. Once I tried it, I got hooked. It is the perfect jalapeño sauce you could possibly have with your chicken.I then tried it with other proteins, even on steak, and it did not disappoint one bit! I always have a jar in the fridge and recommend you do too!
3ea jalapeño peppers, roughly choppedseed them all if aiming for mild, keep seeds and ribs of one pepper for medium, or keep all the seeds and ribs for hot
1⅓cuppacked cilantro leaves
4clovesgarlic, roughly chopped
½cupgood quality regular mayonnaise
⅓cupregular sour cream
1tbspfresh lime juice
½tspsalt
⅙tspfreshly ground black pepper
2tbspolive oilextra virgin
Instructions
Add all ingredients except the olive oil to the processor's bowl and using its regular S-shaped bade, process till mixture is smooth and with the top open, slowly drizzle the olive oil in while processing. Refrigerate for an hour to thicken, then serve.