Peruvian Green Sauce Aji Verde (Print version)
Vibrant creamy sauce blending cilantro, jalapeño, and garlic for a spicy Peruvian condiment.
# What goes in:
→ 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
# Cooking steps:
01 - Place fresh cilantro leaves, seeded jalapeño peppers, garlic cloves, and chopped green onions into a blender or food processor bowl.
02 - Pour in the fresh lime juice, mayonnaise, Greek yogurt (or sour cream), grated Parmesan cheese, mustard, and olive oil. Season with kosher salt and black pepper.
03 - Process on high until the mixture is completely smooth and creamy, pausing to scrape down the sides of the blender or processor as needed.
04 - Taste the sauce and adjust the seasoning to your preference, adding additional lime juice or salt if desired.
05 - Transfer the finished sauce to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or sandwiches. Alternatively, cover and refrigerate for up to 3 days.
# Tips from flavorandfeast:
01 -
- It takes roughly ten minutes from thought to table and requires zero cooking.
- The balance of heat, creaminess, and bright herbs makes almost anything you pair it with taste twice as good.
02 -
- If you blend too long the olive oil can turn slightly bitter, so stop once the texture looks smooth and creamy.
- The sauce thickens as it chills, meaning what seems a little loose fresh from the blender will be perfect after two hours in the fridge.
03 -
- Use the pulse button rather than a continuous blend to avoid overheating the herbs and dulling that electric green color.
- Letting the sauce rest for at least thirty minutes before serving gives the garlic and pepper flavors time to bloom fully.