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+ servings

Green Peruvian Dipping Sauce

Prep Time5 mins
Course: Condiment
Servings: 1 cup
Author: Adapted by Pam / Original by Serious Eats


  • 3 jalapenos, stem removed & roughly chopped, including seeds and ribs from 1 jalapeno Side Note: I removed the seeds and ribs from 2 jalapenos so it wouldn't be too spicy.
  • 1 cup fresh cilantro leaves and stems
  • 2 tbsp cotija cheese, grated *You can use Parmesan if needed
  • 2 small cloves of garlic, minced
  • 1 tbsp vegetable oil
  • 1 tsp white vinegar
  • 1 tsp lime juice
  • 1/2 cup mayonnaise
  • Sea salt and freshly cracked pepper, to taste


  • Combine the chopped jalapenos, fresh cilantro, cotija cheese, garlic, vegetable oil, vinegar, and lime juice together in a blender. Blend on high speed until smooth paste forms.
  • Add the mayonnaise and blend until creamy. Taste and add more salt, pepper, or lime juice if needed. Serve with the roasted chicken (or whatever you want) and enjoy.
  • The unused sauce can be stored in a sealed container in the refrigerator for up to 1 week.