This traditional Peruvian sauce is commonly used to marinate meats and is also served as a dipping sauce. You can use aji amarillo peppers in this gluten-free Peruvian green sauce if you can find them, but jalapeños work as well. The conventional recipe also calls for sour cream and mayo. This version is lighter because it uses Greek yogurt instead.
- 2 cups fresh cilantro with stem removed, washed and dried
- 2 jalapeño chiles, seeds and stems removed
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt
- Juice of 1 lime
- 1 tablespoon honey
- ⅓ teaspoon salt
- 1 teaspoon pepper
Chop the cilantro and jalapeño and put both in a blender. Add the garlic, olive oil, yogurt, lime juice, honey, salt and pepper. Blend together well. Pour the sauce into an airtight container and refrigerate for 2 hours before serving. Serve with Peruvian Roast Chicken.
Nutrition Analysis: 100 cal, 7 g fat, 10 mg chol, 170 mg sodium, 7 g carbs, 1 g fiber, 5 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.