I have no shame. This sauce is so damn delicious that I have straight up nicknamed it “crack sauce”, and so has almost everyone else who has tried it. I bless Pinterest, This is How I Cook, and Serious Eats for bringing this baby into my life. While 2016 has been a challenging time, this sauce has certainly been a glimmering light!

Please know that when I tell you crack sauce can go with everything, I mean nearly everything! This is practically a staple in my fridge at this point, and below are a few suggested pairings:

• Baked Salmon
• Chicken and pasta
• Crudite dip for raw vegetables
• Dressing for roasted (sweet) potatoes, carrots, beets and cauliflower
• Caprese salad with avocado
• Braised Mexican Beef
• Garnish for Carnitas
• Drizzle on top of breakfast tacos (use the leftover carnitas!)

Peruvian Green Sauce

Adapted from This is How I Cook (yields approx. 12 oz)

Ingredients

• 1 whole jalapeño (I’m a heat wimp, so I usually reduce this down to 3/4 of a jalapeño)
• 2 garlic cloves
• 1 cup fresh cilantro
• 1/2 lime, juiced
• 3/4 cup Vegenaise (I’ve tried many, and the original Vegenaise is by far my favorite)
• 2 tbsp olive oil
• salt and pepper to taste
• Optional adaptations:
  • 1 tsp cumin
  • 1/2″ ginger
  • 1/2 tbsp of honey for a sweeter finish

Directions

1. Combine jalapeño through cilantro in a food processor and chop until well blended.
2. Blend in lime juice and veganaise.
3. While processor is blending, slowly add in olive oil, until emulsified.
4. Taste test and add in salt and pepper to your liking.
5. Start stuffing your face!