Peruvian Green Sauce Aji Verde (Printer-Friendly)
Vibrant, creamy Peruvian sauce blending cilantro, jalapeño, and lime. Perfect condiment for grilled meats and vegetables.
# What You'll Need:
→ Fresh Vegetables & Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2-3 green jalapeño peppers, stemmed and seeded
03 - 2 cloves garlic
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, jalapeños, garlic, and green onions into a blender or food processor.
02 - Add lime juice, mayonnaise, Greek yogurt (or sour cream), Parmesan cheese, mustard, olive oil, kosher salt, and black pepper to the blender.
03 - Blend on high until completely smooth and creamy, scraping down the sides of the blender as needed to ensure even consistency.
04 - Taste the sauce and adjust seasoning as desired, adding more lime juice or salt to balance the flavors.
05 - Transfer to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or sandwiches, or refrigerate covered for up to 3 days.
# Expert Advice:
01 -
- It takes exactly ten minutes and transforms anything it touches into something worth talking about.
- The creamy heat is addictive, and you will find yourself putting it on eggs, sandwiches, and even straight onto a spoon.
02 -
- If you overblend at high speed for too long the olive oil can turn slightly bitter, so use a medium setting and pulse with patience.
- The sauce thickens after chilling, which means the flavors deepen and improve overnight.
03 -
- Taste your jalapeños before blending because their heat varies wildly, and one surprise pepper can change the whole character of the sauce.
- For a vegan version, use vegan mayo, a dairy free yogurt, and simply leave out the parmesan or replace it with nutritional yeast.