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papi chulo sauce

papi chulo sauce

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4 from 1 review

  • Author: Sepideh Esmaili Campos


  • 2 cups fresh cilantro (trim off any thick stems but keep the rest in tact)
  • 4 jalapeños, cut into chunks (ribs and seeds in tact if you want it very hot – remove them if you want a milder sauce)
  • ½ cup fresh lemon juice 
  • ¼ cup fresh lime juice 
  • ¼ cup olive oil 
  • 1 tablespoon dijon mustard 
  • 2 Tablespoons honey 
  • 2 cloves garlic 
  • 2 tablespoons rice vinegar 
  • ½ teaspoon kosher salt 


  1. Place all of the ingredients in a blender. 
  2. Blend until fully combined. 
  3. Taste and adjust salt if necessary. 
  4. Pour the sauce into a mason jar (or clean jam jar) and refrigerate for up to a week. 
  5. The sauce is best served after being refrigerated overnight, allowing the flavors to combine and the heat to build. 
  6. Serve over pizza, eggs, avo toast, or burgers. 


Note: be sure to use fresh squeezed lemon and lime juice for this recipe.