Creamy Peruvian Chile Sauce

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This is F&W's Grace Parisi's attempt at recreating the elusive, irresistible "green sauce" at a popular Peruvian rotisserie-chicken restaurant chain in New York called Pio Pio. The creeping heat can transform even the simplest dish. Delicious, Quick Side Dishes

By

Grace Parisi

Updated on November 19, 2015

Total Time:

30 mins

Yield:

MAKES 1 3/4 CUPS

Ingredients

1/4 cup vegetable oil
3 large jalapeños, seeded and quartered lengthwise
1 large serrano chile with seeds, quartered lengthwise
1/2 small white onion, thinly sliced
1 large garlic clove, thinly sliced
1 cup water
1/2 Hass avocado
2 1/2 to 3 tablespoons fresh lime juice
Salt and freshly ground pepper

Directions

In a medium saucepan, heat 1 tablespoon of the oil. Add the jalapeños, serrano, onion and garlic and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the water and bring to a boil. Cook over moderate heat until the vegetables are tender and the water is reduced by half, about 5 minutes. Transfer the mixture to a blender and puree until smooth. Add the avocado and puree until smooth. With the machine on, add the remaining 3 tablespoons of oil and puree until creamy. Add the lime juice and season with salt and pepper.