This green Spicy Peruvian Sauce will win over any spicy food lovers out there. It’s contains only 6 ingredients, is vegan and gluten-free, takes only 5 minutes to make, and will leave you begging for more!
When developing sauces, I typically have an end use in mind or pair them up with another recipe.
This particular Spicy Peruvian Sauce was an exception. I created it with absolutely no end use in mind other than to simply enjoy it with some fresh bread or chips. It’s THAT good. Of course, after a few times of making it, I have no doubt that you’ll find multiple ways to incorporate it into your meals, especially if you like spicy and flavorful sauces!
This easy 6-ingredient Spicy Peruvian Sauce is like no other, and I bet you’ll be surprised at what it’s made out of…
I’m not talking 1-2 pieces of lettuce, I’m talking about an ENTIRE head of iceberg lettuce. I can’t even remember the last time I bought iceberg lettuce since I typically use either spinach or romaine for my greens, but wow…who knew lettuce blended into a Vitamix could produce such a delicious sauce! This recipe was inspired by a Peruvian restaurant I visited awhile back in my pre-vegan days. When I tried their starter green sauce, I was instantly HOOKED! It was so delicious, flavorful, and packed a nice punch. I knew I had to recreate my own version of this green sauce at home, which leads me to this easy recipe!
This sauce at typically contains dairy when found at restaurants (either cheese or mayo of some sort). So I was intent on developing a vegan version of it with the same flavor profile. My Serrano peppers from the yard needed to be used, so I threw them in along with some romaine lettuce and a few other simple ingredients. After 2-3 trials, I had the perfect tasting sauce…bold in flavor, nice and spicy, and very unique in taste. This is the first time I’ve ever blended lettuce to make a sauce and it was delicious!
What you need to do. Take 5 minutes out of your time at the grocery store next time to make sure you have the simple ingredients to make this sauce. Next spend about 5 minutes prepping and blending so you can taste this delicious vegan creation for yourself! It’s really that easy AND you can freeze the leftovers.
Take this Spicy Peruvian Sauce along with a french baguette to the beach or park this weekend for Labor Day! It’s also great to drizzle on some tacos, burritos, or even spread on a sandwich (I already have some recipes in the works for you guys). It’s quick and easy to make, and I guarantee it will leave everyone hovering over the sauce! I’d love to see how you use it, so be sure to tag me on Instagram or Facebook, @vegetariangastronomy #vegetariangastronomy if you try it out!
This 5-ingredient sauce is the perfect 5-minute party appetizer! It's got a great kick, and is the perfect dip or sandwich spread!
- 1 entire iceburg lettuce
- 2-3 leaves romaine lettuce
- 2 serrano peppers , stems removed and de-seeded
- 6 cloves garlic
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 cup water
- 1 1/2 teasp salt
- Cut the iceburg lettuce into large pieces so it fits in the blender.
- Add all the ingredients into a blender (such as a Vitamix).
- Adjust the amount of salt and lemon juice if needed. For more or less spice, adjust the amount of serrano peppers.
- Chill the sauce for about an hour and store in the fridge.
This sauce freezes well. Simply take it out of the freezer the day before you're ready to use it, give it a quick whirl in the blender to get the consistency back, and enjoy!