This Peruvian green sauce is good on everything! It was originally featured with some marinated chicken, spinach and rice but we like extra on hand for bowls of all kinds, dip for nuggets, taco sauce, or as a burger sauce. It should be about the consistency of ranch dressing, so if you want to use it as a slaw-type dressing, mix it with a splash of apple cider vinegar to stretch it. The traditional has a touch of cheese in it for richness, but we make it all the time without, still excellent. The level of heat depends on your jalapeño - we like to leave in some of the seeds for a mild kick and the kids still eat it.

To keep is dairy free, use Veganise (an eggless mayo product) and a plain, coconut based yogurt in place of the sour cream.