Peruvian Green Sauce



Serving size

about 2 Tablespoons
15 Minutes
60 minutes

This recipe can easily be multiplied and makes good leftovers.

Peruvian Green Sauce


2 pepper Jalapeno pepper (stemmed and seeded)
1 cup Coriander (cilantro) leaves, raw
2 clove Garlic, raw
2 Tbsp. Reduced fat mayonnaise
1/4 cup Reduced fat sour cream
1 Tbsp. Olive oil
1/2 lime yields Lime juice, raw
1 tsp. Lime zest (minced)
1/4 tsp. Salt
1 to taste Black pepper (to taste)


Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt, and pepper to taste in a blender or mini-chopper and puree until smooth.

Place in the refrigerator to chill before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check to make sure that the mayonnaise and sour cream are gluten-free.


This is a low sodium recipe.

Recipe Notes

This is a classic creamy green sauce that is served in Peru with almost any dish. It goes great with chicken or beef, especially these spicy marinated versions. It is also great on sandwiches and will keep well in the refrigerator for a few days. You can thin it out with a bit of milk or sour cream to make a great (but potent) salad dressing. A little bit of this sauce goes a looong way.

"The embarrassing thing is that my salad dressing is out-grossing my films."

Paul Newman