Peruvian Green Sauce Aji Verde (Printable Version)
Vibrant, creamy Peruvian sauce blending cilantro, jalapeños, and spices for a spicy dip or condiment.
# What You Need:
→ Fresh Vegetables & Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2 to 3 green jalapeño peppers, stemmed and seeded
03 - 2 cloves garlic, peeled
04 - 2 green onions, roughly chopped
05 - 1 tablespoon fresh lime juice
→ Spices & Condiments
06 - 1 tablespoon mayonnaise
07 - 2 tablespoons Greek yogurt or sour cream
08 - 2 tablespoons grated parmesan cheese
09 - 1 teaspoon Dijon or yellow mustard
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
# How To Make It:
01 - Place cilantro leaves, jalapeño peppers, garlic cloves, and green onions into a blender or food processor bowl.
02 - Pour in lime juice, mayonnaise, Greek yogurt (or sour cream), grated parmesan, mustard, and olive oil. Season with kosher salt and black pepper.
03 - Process on high until completely smooth and creamy, pausing to scrape down the sides of the bowl as needed for even consistency.
04 - Taste the sauce and adjust seasoning, adding additional lime juice or salt to balance the flavors as desired.
05 - Transfer to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or use as a sandwich spread. Refrigerate covered for up to 3 days.
# Helpful Hints:
01 -
- It takes exactly ten minutes and transforms anything on your plate into something exciting.
- The creaminess balanced by bright lime and cilantro makes it genuinely addictive.
02 -
- If you blend too long with a weak processor the cilantro can turn bitter and dark so work in short bursts.
- Leaving the jalapeno seeds in doubles the heat instantly which is either a mistake or a masterstroke depending on your tolerance.
03 -
- If you can find aji amarillo paste at a Latin market, stir in a teaspoon for authenticity that will make the sauce sing.
- A squeeze of lime right before serving wakes up leftovers that have been sitting in the fridge.