My wife and I went to a Peruvian restaurant and they served a yogurt sauce with their empanadas. It was so good that I had to recreate it at home. My Peruvian yogurt sauce is cool, spicy and flavorful. Aromatic cilantro, spicy Serrano peppers, pungent garlic and cool yogurt blend harmoniously in this versatile sauce. I’ve used it on gyros, spanikopita, flap meat and empanadas. Because it’s so easy to make, we always have some on hand. Give it a try and let me know what you pair with it.
Click here to view the video demonstration with additional tips.
For this recipe, you'll need the following:
- 1 bunch of cilantro leaves, cleaned and most of the stem removed
- 1 Serrano chili or Jalapeño (depending on how spicy you like it)
- 2-3 cloves of garlic, peeled and smashed
- 2 cups of plain yogurt
- Salt and pepper to taste
Remove the stem from the Serrano chili and coarsely chop it. If you do not want it real spicy, you can remove the seeds and pith from the pepper. For an even milder sauce, substitute and jalapeño for the Serrano. Place the pepper in a food processor with the remaining ingredients. Blend until almost smooth. Season to taste with salt and pepper.
Enjoy!
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