Be warned: This is a FRESH sauce, it won't last weeks in the fridge by any means!
Heat a frying pan over medium heat, add the chile, and dry-fry until charred all over, about 2-3 minutes. Remove and let cool.
Remove the center core from the lettuce and cut the remaining leaves into small pieces.
Put the lettuce and roasted chiles in a blender along with the mayonnaise and blitz to puree.
Squeeze the excess moisture from the bread and add to the blender along with the cilantro. Blitz into a smooth puree. The finished sauce will keep, covered, for up to 2 days in the fridge.
Makes 1 cup (16 one-tablespoon servings).
The sauce that anyone that ever visited a Peruvian restaurant always raves about!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 42 | ||
Calories from Fat: 24 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 2mg | 1 % | |
Sodium 78.7mg | 3 % | |
Potassium 52.5mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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