Equipment
Ingredients
Herbs and Aromatics
- 50 g cilantro, fresh, thick bottom stems removed
- 30 g flat-leaf parsley, fresh, thick bottom stems removed
- 2 jalapeno peppers, roughly chopped
- 2 garlic, peeled
Creamy Elements
- 100 g feta cheese, crumbled
- 60 g creamy peanut butter, unsweetened
Liquids and Seasoning
- 60 ml extra virgin olive oil
- 30 ml lime juice, freshly squeezed
- 30 ml water, cold
- 2 g kosher salt
Nutrition (per serving)
Method
Roughly chop the cilantro, parsley, and jalapeno peppers to help the blender process them evenly without generating excess heat.
Place the chopped herbs, jalapenos, garlic, lime juice, and cold water into the blender pitcher. Puree on medium speed until a coarse green paste forms.
Add the crumbled feta cheese and creamy peanut butter to the blender. Blend on medium-high until the mixture is uniform, stopping to scrape down the sides with a silicone spatula as needed.
With the blender running on its lowest speed, slowly stream in the olive oil to emulsify the sauce. Taste the mixture and season with kosher salt only if necessary, as the feta adds significant sodium.
Chef's Notes
- Using unsweetened natural peanut butter is absolutely crucial to prevent the sauce from skewing dessert-like. If your peanut butter is salted, hold back on adding any extra salt until the very end.
- Include the tender upper stems of the cilantro and parsley, as they pack immense flavor and will be pulverized by the blender anyway.
- For a strictly traditional Peruvian profile, substitute the jalapenos with fresh aji amarillo or aji limo if you can source them, and swap feta for authentic queso fresco.
Storage
Refrigerator: 5 days — Store in an airtight container or glass jar. The surface may darken slightly from oxidation; stir vigorously before use.
Freezer: 1 month — Freeze in ice cube trays, then transfer to a sealed bag. The dairy and oil may separate slightly upon thawing; re-blend to emulsify.
