The Cheeseboard’s Papi Chulo Sauce
A bright and fresh hot sauce that’s good on just about anything
dietary restriction
Dairy-Free
,
Gluten-Free
,
Vegan
,
Vegetarian
Difficulty Level
Simple
Servings
~3
cups
Servings
~3
cups
Ingredients
3
bunches
cilantro with stems
washed
1
bunch
flat leaf parsley
5-6
serrano peppers
with seeds
1-2
jalapeño peppers
with seeds
3-4
cloves
garlic
2
teaspoons
rice vinegar
3
tablespoons
dijon mustard
juice of 2
limes
juice of half
lemon
juice of 1
orange
1 1/2
cups
olive oil
1
tablespoon
sugar
1/2
tablespoon
salt
1/2
tablespoon
pepper
Instructions
In a food processor combine everything except one bunch of cilantro.
Blend until everything is mixed and incorporated. Taste and add additional peppers for heat or salt and pepper to taste
Add the 3rd bunch of cilantro (leaves only) and pulse until cilantro is chopped.
Store in an airtight container in the refrigerator. Can keep up to 3 weeks.