Peruvian Green Sauce Aji Verde (Printer-Friendly)
A creamy, vibrant sauce featuring fresh herbs, chili peppers, and lime. Ideal as a dip, drizzle, or condiment for roasted meats and vegetables.
# What You'll Need:
→ Fresh Produce
01 - 1 cup packed fresh cilantro leaves
02 - 2 green onions, roughly chopped
03 - 1 to 2 fresh jalapeño or aji amarillo peppers, seeded and chopped
04 - 2 cloves garlic, peeled
05 - 1 tablespoon fresh lime juice
→ Dairy and Pantry Staples
06 - 1/3 cup mayonnaise
07 - 1/4 cup sour cream or Greek yogurt
08 - 2 tablespoons grated Parmesan cheese
09 - 2 tablespoons olive oil
10 - 1 teaspoon white vinegar
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place cilantro leaves, green onions, chili peppers, and garlic cloves into a blender or food processor bowl.
02 - Pour in the lime juice, mayonnaise, sour cream (or Greek yogurt), grated Parmesan, olive oil, white vinegar, kosher salt, and black pepper.
03 - Process on high speed until the mixture reaches a smooth, creamy consistency, pausing to scrape down the sides of the bowl as needed.
04 - Sample the sauce and adjust the salt, pepper, or chili heat level to your preference.
05 - Transfer to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
# Expert Advice:
01 -
- It takes literally ten minutes and tastes like it came from a restaurant kitchen.
- The creaminess balances the heat perfectly so even cautious eaters go back for seconds.
02 -
- The sauce thickens and the flavors deepen significantly after chilling so do not judge it straight from the blender.
- Keeping the chili seeds changes the heat level dramatically so taste a tiny piece of your pepper first before deciding.
03 -
- If your blender struggles with small amounts scrape everything toward the blade using a spatula and pulse a few times before going full speed.
- A squeeze of extra lime right before serving wakes up flavors that have mellowed in the fridge.