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.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 24 (57%)|
|Amt Per Serving||% DV|
|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 %|
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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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