This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check to make sure that the mayonnaise and sour cream are gluten-free.
"The embarrassing thing is that my salad dressing is out-grossing my films." -Paul Newman
This is a classic creamy green sauce that is served in Peru with almost any dish. It goes great with chicken or beef, especially these spicy marinated versions. It is also great on sandwiches and will keep well in the refrigerator for a few days. You can thin it out with a bit of milk or sour cream to make a great (but potent) salad dressing. A little bit of this sauce goes a looong way.
Servings = 8 | Serving size = about 2 Tablespoons
Cooking Time = 15 Minutes
This recipe can easily be multiplied and makes good leftovers. Note that cooking time does not include chilling time.
|2||jalapeno peppers (stemmed and seeded)|
|2 Tbsp.||reduced fat mayonnaise|
|1/4 cup||reduced fat sour cream|
|1 Tbsp.||olive oil|
|1 tsp.||lime zest|
|to taste||fresh ground black pepper|
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt, and pepper to taste in a blender or mini-chopper and puree until smooth.
Place in the refrigerator to chill before serving.
Serving size = 2 Tablespoons
Servings = 8
Amount Per Serving
|Calories 62||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 3g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 3%||Vitamin C 14%|
|Calcium 2%||Iron 1%|
|Vitamin K 12 mcg||Potassium 77 mg|
|Magnesium 5 mg|