Live Out Loud - Adventures of a mom

I love Ina Garten and she has an amazingly EASY Pie Crust. Here it is (with slight modifications of my own) 12 tbsp of very cold unsalted butter 3 cups all purpose flour 1 tsp salt 1 tbsp sugar 1/3 cup very cold vegetable shortening 8-10 tbsp ice water Dice butter and keep it in the fridge.  Keep the shortening cold especially as it melts at room temperature fast Place flour, salt and sugar in the bowl of a food processor fitted with a steel blade.  Pulse only a few times to mix. Add the butter and shortening. Pulse 10-14 times, until the butter is the size of peas With the machine running, pour the ice water.  Once all the water is there, pulse until dough becomes a ball.  If it seems dry add 1-2 tbsp of ice water. Dump the dough out and roll into a ball.  Wrap and refrigerate for at least 15-20 min (30 min or more is better) before using. ENJOY!

So many of you asked so here it is.  This is an attempt at replicating that amazing green sauce you find in any Peruvian restaurant.  Best served with meats (Pollo a la Brasa!!) but I eat it with practically anything!!! I use it as salad dressing most often. 3 japaleno peppers, seeded if desired, roughly chopped  (NOTE: I used to get grocery store ones, they were hardly spicy so you would need more than 3.  This weekend I used peppers from the local farmers market.  BIG difference!!!! Probably 2 is enough then!) 1 cup fresh cilantro leaves 2 cloves garlic, chopped 1/2 cup mayo (the good quality type!) 1/4 cup sour cream (I use light to make me feel better) 1 tbsp lime juice 1/2 tsp salt 1/8 tsp pepper 2 tbsp extra virgin olive oil That's it! Get a blender and blend everything together!