Peruvian Green Sauce Aji Verde (Printable Version)
Vibrant, creamy Peruvian condiment bursting with fresh herbs and spices. Ideal companion for grilled dishes and roasted vegetables.
# 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
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
# Directions:
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, olive oil, 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.
04 - Taste the sauce and adjust with additional lime juice or salt to balance the flavor to your preference.
05 - Transfer to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or as a sandwich spread. Refrigerate covered for up to 3 days.
# Expert Hints:
01 -
- It takes exactly ten minutes and transforms anything on your plate into something you actually want to eat.
- The creamy heat is addictive and you will start putting it on eggs, sandwiches, and probably straight onto a spoon.
02 -
- Do not use a weak blender because chunky aji verde is a disappointment you cannot fix after the fact.
- The sauce tastes even better the next day when the flavors have had time to mingle in the fridge.
03 -
- Let the sauce sit for at least thirty minutes before serving because raw garlic and jalapeno need time to mellow.
- A tiny splash of vinegar alongside the lime juice adds complexity that makes people ask what your secret is.