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This sauce is life changing. It’s fresh, creamy, and has a good kick of heat. I make it as written and don’t bother removing the stems from the cilantro. So easy, takes like 5 minutes. It thickens up a lot after chilling so I’ll add a little water to make it a drizzling consistency, if that’s what I’m after. I urge you to get the Amarillo and huacatay. Meat, rice, chips, potatoes, fries, pizza, eggs… put it on everything.
