Save to Pinterest This vibrant Peruvian condiment brings together fresh cilantro, spicy jalapeños, garlic, and green onions blended into a silky, creamy sauce. The addition of mayonnaise, Greek yogurt, and Parmesan creates a luscious texture that coats beautifully, while lime juice adds brightness. Ready in just 10 minutes, this versatile green sauce elevates grilled chicken, roasted potatoes, sandwiches, and raw vegetables.
The smell hit me before the taste did: a punch of cilantro and garlic so sharp it made my eyes water in the best way.
A friend from Lima once watched me attempt this in his tiny apartment kitchen and laughed at how carefully I measured everything.
Ingredients
- 1 cup fresh cilantro leaves (packed): Do not skimp on this, pack the cup tight because the cilantro is the soul of the entire sauce.
- 2 to 3 green jalapeño peppers, stemmed and seeded: Remove the seeds for mild heat or leave them in if you like it fiery and bold.
- 2 cloves garlic: Fresh garlic matters here, do not reach for the jarred stuff.
- 2 green onions, roughly chopped: They add a mild onion sweetness that rounds out the sharper flavors beautifully.
- 1 tablespoon fresh lime juice: Roll the lime on the counter before juicing to get every last drop out.
- 1 tablespoon mayonnaise: This is the secret to that velvety texture that makes you want to drizzle it on everything.
- 2 tablespoons Greek yogurt or sour cream: Greek yogurt keeps it lighter while still giving you that creamy body.
- 2 tablespoons grated parmesan cheese: A little parmesan adds umami depth that most people will not be able to identify but will definitely notice.
- 1 teaspoon Dijon or yellow mustard: Just a touch to brighten and bind the flavors together.
- 1 tablespoon olive oil: Helps everything emulsify into a silky sauce.
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Season to taste at the end because the parmesan already brings salt.
Instructions
- Toss in the green stuff:
- Load the cilantro, jalapeños, garlic, and green onions into your blender or food processor and let the machine rip until everything is finely chopped.
- Add the creamy team:
- Pour in the lime juice, mayonnaise, yogurt, parmesan, mustard, olive oil, salt, and pepper, then blend until the mixture turns a gorgeous bright green.
- Blend until dreamy:
- Keep blending until completely smooth, stopping to scrape down the sides once or twice so nothing gets left behind.
- Taste and tweak:
- Dip a spoon in and decide if it needs more lime, more salt, or a longer blend to reach the texture you want.
- Store or serve:
- Scoop it into a bowl and serve right away, or cover and chill it in the fridge for up to three days.
Save to Pinterest I brought a jar of this to a barbecue last summer and three people asked for the recipe before the burgers even came off the grill.
What to Serve It With
Spoon it over grilled chicken thighs, roasted potatoes, or even a plain bowl of rice and watch how it changes the whole plate.
Making It Vegan
Swap the mayonnaise for a vegan version, use a dairy free yogurt, and simply leave out the parmesan or use nutritional yeast in its place.
Storage and Freshness
Keep it in an airtight jar in the fridge and stir it well before each use because separation is completely normal.
- A thin layer of olive oil on top helps preserve the bright green color.
- Do not freeze it because the texture breaks when it thaws.
- Give it a sniff on day three and trust your instincts.
Save to Pinterest Once you have a batch sitting in your fridge, you will find yourself reaching for it at every meal until the jar is empty.
Recipe FAQ
- → What makes this sauce Peruvian?
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The combination of fresh cilantro, spicy peppers, and creamy elements reflects traditional Peruvian condiments. Adding aji amarillo paste, a quintessential Peruvian ingredient, makes it even more authentic if available.
- → Can I make it ahead of time?
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Yes, this sauce keeps well covered in the refrigerator for up to 3 days. The flavors actually meld and improve after resting, making it perfect for meal prep or party planning.
- → How spicy is this green sauce?
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With seeded jalapeños, it delivers a gentle to moderate heat. Leave the seeds in or add more peppers for extra fire. The creamy ingredients help temper the spice while letting the flavor shine.
- → What dishes pair best with this sauce?
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Drizzle over grilled chicken, steak, or fish. Serve alongside roasted potatoes, use as a sandwich spread, or offer as a dip for raw vegetables and tortilla chips.
- → Can I make it vegan?
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Absolutely. Use plant-based mayonnaise and skip the Parmesan cheese. The sauce remains creamy, zesty, and packed with fresh herb flavor without any dairy or egg products.
- → What kitchen tools do I need?
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A blender or food processor creates the smoothest texture. You'll also need a knife and cutting board for prepping ingredients, plus measuring cups and spoons for accurate proportions.
