PERUVIAN LETTUCE SAUCE

PERUVIAN LETTUCE SAUCE image

Yield 4 cups

Number Of Ingredients 11

Previous Next

1 head iceberg or romaine lettuce
2 fresh jalapeno peppers
10 springs cilantro leaves
4 chopped green onions or Â½ chopped onion
1 teaspoon garlic powder or Â½ teaspoon minced fresh garlic
1 cup bread crumbs
1/2 cup mayonnaise
2 tablespoons Parmesan or Mexican cotija cheese
1 tablespoon fresh lime juice
1 tablespoon olive oil
Salt to taste

Steps:

Wash and drain the lettuce. Roast the jalapenos over a gas flame and peel. Chop coarsely. Pull apart the drained lettuce and add a few leaves of lettuce to a blender or large food processor, along with the chopped jalapenos. Blend Peruvian dipping sauce until everything is a smooth mixture. Add more lettuce, cilantro, onions, garlic, and the mayonnaise. Blend again until smooth. Add the bread crumbs, cheese, lime juice, oil and salt. Blend again until mixture is smooth but still thin enough to pour. You can add more mayonnaise or other ingredients to taste. Store in refrigerator and serve Peruvian dipping sauce in a plastic squeeze dispenser bottle.