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You know that delicious green sauce that you get in (too tiny) to-go containers are Peruvian or Spanish chicken restaurants? Well, if you’re like me and have asked for extras so you can enjoy it later then I’ve got great news for you… because I did a copy cat recipe of that sauce and it’s perfect. In ALL honestly, this sauce is so addictive that I guarantee if you make it once, you’ll soon make it again! I personally have been making this every Sunday for the week 🙂
You can put this sauce on almost anything, but my top recommendations are:
- Tacos
- Chicken and rice
- Eggs
- Potatoes
- Roasted veggies
The spice here is pretty mild, so if you want this to be a spicy sauce just add more jalapenos!
Ingredients
- 2 tablespoons olive oil
- 1/4 cup medium chopped red onion
- 1/2 cup Hellman's mayonnaise or more for a a thicker texture
- 2 tablespoons white vinegar
- 3 teaspoons german-style mustard
- 3/4 teaspoon kosher salt or more to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
- 1/2 cup roughly chopped, seeded jalapeno peppers about 4 jalapenos
- 2 cups chopped fresh cilantro leaves and stems wash well
- 3 cloves of garlic roughly chopped
Instructions
-
Heat about 1 teaspoon of the olive oil in a small saute pan. Add in onions and cook on medium heat until they soften.
-
Add onions to a blender. Add all other ingredients and blend on high for about 30 seconds or until fully combined. You can add more mayonnaise for a thicker texture!
On fish tacos:
