There's a place near my office called Pio Pio that makes a delicious Peruvian rotisserie chicken with a side of amazing green dipping sauce. A friend gave me a recipe possibly adapted from http://yes-moreplease.com/2014/07/jalapeno-creamy-sauce-green-stuff/ and this is my abbreviated version.

super awesome :excited

One of my all time favorites.

My family loved this it was a nice change compared to our traditional ceviche.

I learned how to make this last summer and have just gotten better at it in time. Everybody loves this dish, big hit at parties.

A salsa recipe I just threw together last minute and it came out really good!!

Everyone’s flavor profile is a little different. Making good salsa is like painting. A little of this color and a little of that color, some blending, until it’s just right! Here are the key ingredients and directions. Quantities are up to your tastes! I make a big batch and freeze for later. Also, I like it spicy 😉🌶️

I love salsa but will not eat out of a jar. I make it and freeze anything leftover.

This pozole is very different from the usual version. I have to say, this is my own personal take on this wonderful dish. To make it, you'll need hominy corn (known as pozole corn). In Mexico, you can buy it already hulled, and sometimes even canned.

This dish is very special and easy to make. I like it even more the next day, reheated and served with some tostadas and serrano chili salsa—it's finger-licking good.