Peruvian Green Sauce Aji Verde (Printable)
Vibrant, creamy Peruvian sauce blending fresh cilantro, jalapeños, garlic, and tangy seasonings into a smooth, spicy condiment.
# What You'll 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 Steps:
01 - Place cilantro leaves, jalapeño peppers, garlic cloves, and green onions into a blender or food processor.
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 as desired, adding more lime juice for brightness or salt to enhance flavor.
05 - Transfer to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or as a sandwich spread, or refrigerate covered for up to 3 days.
# Expert Advice:
01 -
- It takes exactly ten minutes and transforms anything it touches into something you actually crave.
- The creaminess balances the heat perfectly, so even people who fear spice keep coming back for more.
02 -
- If you blend too long the olive oil can turn bitter, so stop as soon as everything looks smooth and creamy.
- The sauce thickens in the fridge overnight, so stir in a tiny splash of water or lime juice before serving leftover batches.
03 -
- Remove the ribs from inside the jalapeños along with the seeds if you want all the flavor with almost no burn.
- Letting the sauce rest in the fridge for at least thirty minutes before serving gives the garlic and herbs time to meld into something much more complex than when it is freshly blended.