Ghost Pepper Green Sauce

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.

Step: 1

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

Step: 2

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

Per Serving: 101 calories; protein 1.2g; carbohydrates 3.8g; fat 9.5g; cholesterol 8.9mg; sodium 79.3mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .