Peruvian Green Sauce Aji Verde (Print View)
Vibrant, spicy green sauce blending cilantro, jalapeños, and creamy elements for authentic Peruvian flavor.
# What You 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, seeded jalapeño peppers, garlic cloves, and chopped green onions into a blender or food processor bowl.
02 - Pour in 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, stopping to scrape down the sides of the bowl as needed for an even consistency.
04 - Taste the sauce and adjust the seasoning, adding more lime juice or salt to balance the flavors as desired.
05 - Transfer the finished sauce 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 Hints:
01 -
- This sauce turns plain grilled chicken into something you would happily pay restaurant prices for.
- It takes exactly one blender cycle and zero cooking, which means you can make it while your main dish rests.
02 -
- The sauce thickens and its flavors deepen after a few hours in the fridge, so making it ahead is always a smart move.
- If your blender struggles with small batches, double the recipe because a fuller jug blends much more evenly.
03 -
- Use the smallest blender cup you own because a big pitcher leaves the ingredients splattered on the walls instead of blending.
- Toast the garlic in a dry skillet for two minutes if you find raw garlic too aggressive for your palate.