Peruvian Green Sauce from Skinnytaste

It has been a summer filled with days at the beach jumping waves, playing in pools with dear friends and their kids, road trips, lake side walks at sunset, and two dear friends weddings. For me its been a real New England summer with visits to Pennsylvania, the Farm in up State New York, New Jersey, Long Island, and a day trip to the Berkshires. But it hasn’t all been lazy nature filled days there has also been a whole lot of work. There was a work trip to California and more visits with family and friends. Its been fueled with fresh road side peaches, blueberries picked and devoured directly from the bush still warm from the sun, and so many vegetables.

While in San Francisco I saw this bus and laughed and sent the picture to my sister because it both felt like it summed up life but also because it reminded me of what I consider to be the San Francisco of my childhood home, and on every visit it feels increasingly disappearing like the receding fog . While talking about San Francisco there is a Peruvian Chicken restaurant called Limón, it serves delicious roast chicken with a side of the most amazing dipping sauces. Earlier this summer I found a recipe for one of these sauces (the green version, Aji Verde) and have not been able to make enough of it this summer. Its bright and fresh, has zip from mustard and vinegar, an elegant undertone from the sautéed onions, and heat from the jalapeños. Can I just repeat how amazing it is!


Just like that sign in San Francisco I have loved this sauce all summer with vegetables. Raw and dipped  into a bowl of the sauce, or my favorite was sautéing whatever I had fresh from the farmers market served over quinoa and then slathered in this sauce. Yep my life is powered by vegetables!


I hope your summer has been vibrant with delicious bites, sunshine, plenty of water, and an abundance of vegetables. And I hope you like this sauce as much I do.



Peruvian Green Sauce from Skinnytaste
  • 2 tablespoons olive oil
  • 1/2 of a red onion chopped 
  • 1/2 cup mayonnaise (or I use vegenaise)
  • 2 tablespoons vinegar (original recipe calls for white but I have used red wine)
  • 4 teaspoons grainy mustard 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 jalapeños, roughly chopped seeded but keeping the ribs (more or less to your level of heat)
  • 2 cups chopped fresh cilantro leaves and stems rinsed well
  • 3 medium cloves garlic minced


  • Sauté the onion in a small skillet with 1 teaspoon of the oil until soft, approx 3-4 minutes. 
  • Transfer to the blender 
  • Add the remaining ingredients to the blender
  • Blend on high speed until the sauce is smooth and creamy. 
  • Enjoy. This will make a lot of sauce and it will keep nicely for a week in the refrigerator.


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08 2018

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