Peruvian Green Sauce Aji Verde (Printable)

Vibrant creamy sauce blending cilantro, jalapeños, and garlic into a versatile Peruvian condiment.

# 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 It:

01 - Place cilantro, jalapeños, garlic, and green onions into a blender or food processor.
02 - Add lime juice, mayonnaise, Greek yogurt (or sour cream), Parmesan cheese, mustard, olive oil, kosher salt, and black pepper to the blender.
03 - Process on high until completely smooth and creamy, scraping down the sides of the bowl as needed to ensure even blending.
04 - Taste the sauce and adjust seasoning as desired, adding more lime juice or salt to balance the flavors.
05 - Transfer to a serving bowl or airtight jar. Serve immediately or refrigerate covered for up to 3 days.

# Expert Tips:

01 -
  • It takes exactly ten minutes and transforms anything plain into something you will actually crave.
  • The creamy heat is addictive and you will start putting it on eggs, sandwiches, and probably straight onto a spoon.
02 -
  • The sauce thickens after chilling so if it seems too thin right out of the blender just give it thirty minutes in the refrigerator.
  • If you can find aji amarillo paste at a Latin market, a half teaspoon mixed in will transport this from great to transcendent.
03 -
  • Use the pulse button first to chop everything roughly before going to full speed because this prevents the herbs from sticking to the sides in a stubborn green clump.
  • Let the sauce rest for at least fifteen minutes before serving because the garlic and jalapeño need time to marry with the dairy and calm down into something balanced.

Go Back