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Creamy Peruvian Chile Sauce

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This is F&W's Grace Parisi's attempt at recreating the elusive, addictive "green sauce" at a popular Peruvian rotisserie-chicken restaurant chain in New York called Pio Pio. The creeping heat can transform even the simplest dish.

  1. 1/4 cup vegetable oil
  2. 3 large jalapeños, seeded and quartered lengthwise
  3. 1 large serrano chile with seeds, quartered lengthwise
  4. 1/2 small white onion, thinly sliced
  5. 1 large garlic clove, thinly sliced
  6. 1 cup water
  7. 1/2 Hass avocado
  8. 2 1/2 to 3 tablespoons fresh lime juice
  9. Salt and freshly ground pepper
  1. In a medium saucepan, heat 1 tablespoon of the oil. Add the jalapeños, serrano, onion and garlic and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the water and bring to a boil. Cook over moderate heat until the vegetables are tender and the water is reduced by half, about 5 minutes. Transfer the mixture to a blender and puree until smooth. Add the avocado and puree until smooth. With the machine on, add the remaining 3 tablespoons of oil and puree until creamy. Add the lime juice and season with salt and pepper.
Make Ahead The sauce can be refrigerated for up to 3 days. Serve With Meaty fish, shellfish, chicken, pork, lamb, steaks.
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