I love Peruvian food.  We have several great restaurants in Southern California, all of which offer a side of a creamy dreamy green sauce to spice up all entrees.  In 2018, we headed to Peru in search of Macchu Picchu, volcanos, llama, alpacas, ceviche, and Peruvian green sauce.  Over mountains and hills we searched, and while we found the first 5, the last remained elusive.  When I asked our tour guide Rogger where we might find said sauce, he looked at me with a raised eyebrow, unclear as to what I may be referring to.  “You know, that spicy creamy green sauce that you put on everything… chicken, bread, rice…,” I said.  Still nothing.  Not a speck or splash of the magic sauce would touch our plates that trip, leading me to question, is it really Peruvian?  Or a figment of California’s imagination?  I suppose I don’t really care what it’s called, I just care that it’s on my plate.

Peruvian(?) Green Sauce

• 1 bunch cilantro
• 2 jalapenos (remove seeds, keep the ribs)
• 4 garlic cloves
• 1/2 c mayo
• Juice of 4 limes

Put all ingredients in a blender and blend until smooth.  Serve over roasted chicken, steak, white rice, eggs, you name it!