Peruvian Green Sauce Aji Verde (Printable)
Vibrant, creamy Peruvian sauce with fresh cilantro and jalapeños. Perfect for grilling.
# 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:
01 - Place the cilantro leaves, seeded jalapeño peppers, garlic cloves, and chopped green onions into a blender or food processor.
02 - Add the fresh lime juice, mayonnaise, Greek yogurt (or sour cream), grated Parmesan, mustard, olive oil, kosher salt, and black pepper to the blender.
03 - Process on high until the mixture is completely smooth and creamy, pausing to scrape down the sides of the blender as needed.
04 - Taste the sauce and adjust the seasoning, adding additional lime juice or salt to your preference.
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.
# Expert Tips:
01 -
- This sauce transforms anything it touches, from plain rice to leftover chicken, into something you actually crave again the next day.
- It takes ten minutes, uses one appliance, and keeps in the fridge for three days if it lasts that long.
02 -
- If your sauce looks split or watery, you probably added the oil too fast or used low fat yogurt, so start over with full fat dairy and drizzle slowly.
- Aji amarillo paste is the secret weapon if you can find it at a Latin market, even a half teaspoon changes the entire character of the sauce.
03 -
- Use a high speed blender if you have one because the smoother the sauce, the more professional it tastes and looks.
- Let the sauce sit in the fridge for at least thirty minutes before serving because the flavors marry and deepen in a way that blending alone cannot achieve.