This is my version of the green sauce found in Peruvian restaurants, spiced up even more with ghost peppers. For a more tame sauce, omit the ghost peppers. This is mouth burning, but addictive. It's great on Peruvian chicken, burritos,  salads, or as a veggie dip.

Ghost Pepper Green Sauce

cilantro

ghost chile peppers, stemmed and peppers chopped,

jalapeno peppers, stemmed and peppers chopped

sour cream

mayonnaise

½ lime, juiced

garlic, chopped

salt and black pepper

olive oil

Combine cilantro, ghost chile peppers, jalapeno peppers, sour cream, mayonnaise, lime juice, and garlic in a food processor; process until sauce is smooth.


Taste sauce and season with salt and pepper. Add olive oil and blend until smooth and creamy.


This green sauce should come with a disclaimer this is HOT. I only had habaneros on hand so I used 5 habaneros to make up for the ghost peppers. I can only imagine what the heat would be if I used ghost peppers. There is something about this sauce that makes you keep wanting to go back for more must be the endorphin's kicking in. Make sure you store it in a heat proof bowl. This is good on anything it's even good on ice cream.

I've made this sauce multiple times and I love it more and more every time that I make it. Definitely add the optional ghost peppers if you like heat. SUCH a great flavor in this sauce. Excellent spread on a turkey sandwich.

this sauce is awesome me and the kids always loved the sauces from the Cuban and Peruvian restaurants and this is the real deal.  I didn't use ghost peppers just the 2 jalapenos and the heat to flavor ratio is great.  I look forward to making this again as I made some mistakes.  I added some of the stems from the cilantro, and I'm not sure I used the right setting on blender.  either way everyone is loving this sauce it won't last long.  this recepie as written made enough  to fill a 17 oz squeeze bottle

ghost pepper green sauce

Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Author : HOLLY9000

Ingredients

Instructions

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