Optional Variations:
This Peruvian green sauce can look different depending on the blender you use. If you're using a Vitamix, the sauce will emulsify fully and turn a smooth, uniform green. In a regular blender or food processor, it may appear more like Chuy’s creamy jalapeno sauce—white with green flecks. Either way, it’s delicious!
Be sure to scrape down the sides of the blender as needed. In the video, I use the plunger to get everything down to the blades. If you're using a food processor, stop and scrape the bowl at least once to ensure all the jalapeño and garlic chunks are blended smoothly.
If your sauce ends up too thick, simply add more fresh lime juice to adjust the consistency.
- Vegan Cilantro Sauce – Swap in your favorite vegan mayonnaise to keep the sauce plant-based!
- Pollo Tropical Copycat Recipe – Use a combination of half mayo and half sour cream or Greek yogurt.
- Paleo/Whole30-Friendly – Opt for avocado oil mayonnaise for a paleo or Whole30-approved version.
- Adjust the Heat – If you’re not into spicy flavors, simply remove the ribs and seeds of the jalapeño before blending to lower the heat. Want more spice? Add extra jalapeños or try spicier peppers like serrano, scotch bonnet, or habanero to kick up the Scoville level.
This Peruvian green sauce can look different depending on the blender you use. If you're using a Vitamix, the sauce will emulsify fully and turn a smooth, uniform green. In a regular blender or food processor, it may appear more like Chuy’s creamy jalapeno sauce—white with green flecks. Either way, it’s delicious!
Be sure to scrape down the sides of the blender as needed. In the video, I use the plunger to get everything down to the blades. If you're using a food processor, stop and scrape the bowl at least once to ensure all the jalapeño and garlic chunks are blended smoothly.
If your sauce ends up too thick, simply add more fresh lime juice to adjust the consistency.