Peruvian Green and Yellow Sauces

I’m willing to go out on a limb, and state with bold confidence, that Northern Kingdom (NK) food is the best! And I’m saying this as a super proud Judite! When I think of the dishes that make me do my fat girl dance, it is most often something from NK. All of Israel has it flat going on, but I’m going to throw my bid in for Northern Kingdom, and these Asher inspired sauces are partly responsible.

Known widely as Peruvian cuisine, the dishes from the tribe of Asher are full of subtle heat, nutty flavors, creaminess, and savory bliss! Few things beat a plate of fire roasted chicken, Peruvian green rice, black beans, and sauted veggies, all smothered in Peruvian dipping/topping sauces. Recently, I went to the drawing board to create the best versions of Peruvian sauces I could make in my lord’s kitchen. With my faithful taste testing hubby, I finally came up with two yummy and absolutely delightful sauces, we use on literally everything. Let me know what you think!

Peruvian green sauce (medium heat) Ingredients

  • 1/2 cup Mayonaise (I use Hellmans)

  • 1 Jalapeno

  • 1 Serano

  • 1.5 oz (roughly 3 tablespoons) Cotija

  • 1.5 oz (roughly 3 tablespoons) Queso Fresco

  • 1 teaspoon grated Parmesan

  • 1 bunch cilantro, stems discarded

  • Juice of 1 lime

  • 5 cloves Garlic

  • 2 teaspoons huacatay paste

  • 1 teaspoon aji amarillo paste

  • 1 sprig of scallion

  • 1/8 small onion

  • 1 tablespoon white vinegar

  • 2 tablespoons of avocado oil

Peruvian yellow sauce (milder heat) Ingredients

  • 2 garlic cloves

  • 2 tablespoons avocado oil

  • 3 scallions

  • 2 tablespoons aji amarillo paste

  • 1 tablespoon huacatay paste

  • 3/4 – 1 cups of Mayonnaise

  • 2 tablespoons cilantro

Directions for both recipes

  • Add all ingredients to a blender, and blend on high for 1 to 2 minutes, until very smooth.
  • Taste and salt. Adjust any other flavors to your liking as well.

Both of the sauces have heat to them, but nothing too overpowering. The first is the spicier of the two, but neither will leave you panting, LW. Here’s a quick list of foods we love to top with these yummy sauces:

  • Peruvian Green Rice (or any rice)
  • Black beans
  • Roasted veggies
  • Chicken
  • Steak
  • Roasted potatoes
  • Sabbath veggie breakfast plate (boiled eggs, tomato, avocado, red onion)
  • Spaghetti (trust me its divine!!)

I have been making these sauces weekly in my lord’s house. Typically we scarf them up in a few days, but they can be stored in the refrigerator for up to 1.5/2 weeks.

Let us know what you try these with and enjoy!

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