Go Back
–+ servings
top down of peruvian green sauce recipe in an off white bowl

Peruvian Green Sauce Recipe

Sarah Harper MS, RD, LDN
This Peruvian Green Sauce Recipe is perfect with rice, tacos, frozen burritos, or air fried chicken wings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
cooling time 10 minutes
Total Time 30 minutes
Course Appetizer, sauce
Cuisine American, Peruvian
Servings 8 servings
Calories 43 kcal

Equipment

  • Food Processor or high-powered blender
  • Baking Sheet
  • Tongs
  • Measuring Spoons and Cups

Ingredients
  

  • 2 poblano peppers, quartered
  • 2 jalapenos, halves
  • ¼ cup Greek yogurt full-fat
  • 2 tbsp olive oil
  • 1/4 cup cilantro
  • 2 tbsp rice wine vinegar or white vinegar
  • 1/8 tsp Kosher salt
  • 1/8 tsp black pepper

Instructions
 

Step 1: Roast Peppers

  • Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
  • Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
  • Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.

Step 2: Blend Ingredients

  • In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin. (optional Aji Amarillo paste)

Step 3: Season and Adjust Consistency

  • Blend until smooth. Taste and season with salt and pepper as needed.
  • If the sauce is too thick, you can add a little water to reach your desired consistency.

Step 4: Chill and Serve

  • Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!

Nutrition

Calories: 43kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 0.3mgSodium: 40mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 28mgCalcium: 11mgIron: 0.1mg
Keyword colorful food, condiment
Tried this recipe?Let us know how it was!