Peruvian Green Sauce

Green Sauce

• 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
• one cup fresh cilantro leaves
• RK adds 1 cup fresh parsely
• two cloves garlic, roughly chopped
• half cup mayonnaise, best quality such as Hellmann's (or Duke's)
• quarter cup sour cream
• one tablespoon fresh lime juice, from one lime
• half teaspoon salt
• eighth teaspoon freshly ground black pepper
• two tablespoons extra virgin olive oil
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• Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.