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. This bright green, spicy sauce is best made shortly before it is served.

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.