Ingredients
Scale
- ½ cup yogurt (regular or greek)
- 1 cup mayo
- 2 tbsp water
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tsp lemon juice
- ½ tsp salt
- 1 tsp ranch seasoning
- 1 tsp oregano
- 4 cloves garlic
- 1/2 bunch of cilantro – roughly chopped
- 1 stalk scallion – roughly chopped
- 3 jalapeños
- 2 serrano peppers
Instructions
- Place jalapeños and serrano peppers in the air fryer at 400F for 15 mins. You can also place them on a baking sheet and place under a broiler on high for 5-7 mins until peppers are charred. You can also char the peppers on open flame (stove top or grill).
- Once the peppers are charred, cool for 5 mins before cutting the stems off. You can de-seed the peppers as well but I like to keep them for the extra heat.
- In a blender or food processor, combine all the ingredients and blend under you have a smooth consistency.
- Place in an air tight container and store in fridge. Will last up to 1 week.
- Cook Time: 15
- Category: Vegetarian
Keywords: Jalapeño sauce, green sauce, dip, spicy sauce, charred jalapeño sauce