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Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals. This bright green, spicy sauce is best made shortly before it is served.

Green Chile and Cilantro Sauce Green Chile and Cilantro Sauce
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
Yield: makes About 2/3 Cup

Ingredients

  • 6 fresh Peruvian green chiles or serrano chiles
  • 1 bunch cilantro (stems included)
  • 3 cloves garlic, peeled
  • 1 small white onion, peeled and coarsely chopped
  • 2 Tbsp. extra-virgin olive oil

Instructions

  1. Remove and discard stems and seeds from chiles, then place in a blender. Add cilantro, garlic, onions, oil, and 2 tbsp. very hot water. Purée until smooth, adding more hot water to thin if necessary.

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