Peruvian Green Sauce Aji Verde (Print View)

Creamy, vibrant Peruvian sauce blending fresh herbs, chili peppers, and lime for dipping or drizzling

# What You'll Need:

→ Fresh Herbs and Aromatics

01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, roughly chopped
03 - 1 to 2 fresh jalapeño or aji amarillo peppers, seeded and chopped
04 - 2 cloves garlic, peeled
05 - 1 tablespoon fresh lime juice

→ Dairy and Pantry

06 - 1/3 cup mayonnaise
07 - 1/4 cup sour cream or Greek yogurt
08 - 2 tablespoons grated Parmesan cheese
09 - 2 tablespoons olive oil
10 - 1 teaspoon white vinegar
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Place the cilantro leaves, green onions, chili peppers, and garlic cloves into a blender or food processor bowl.
02 - Pour in the lime juice, mayonnaise, sour cream or Greek yogurt, grated Parmesan, olive oil, white vinegar, kosher salt, and black pepper.
03 - Process on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides of the bowl as needed.
04 - Taste the sauce and adjust the salt, pepper, or add additional chili peppers to reach your preferred level of heat.
05 - Transfer the sauce to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to develop and meld together.

# Expert Hints:

01 -
  • It takes roughly ten minutes from fridge to finished and tastes like something from a restaurant that guards its recipe with its life.
  • The creaminess balanced with bright lime and herbal punch makes everything it touches taste better, including plain rice and even toast.
02 -
  • If you skip the resting time the sauce will taste flat and separate slightly, so even fifteen minutes in the fridge makes a noticeable difference.
  • Using aji amarillo paste instead of fresh jalapeo changes the entire personality of the sauce toward something much more authentically Peruvian and deeply fruity.
03 -
  • Wash the cilantro thoroughly and dry it before blending because any gritty sand will ruin the entire smooth texture instantly.
  • If your blender struggles with small amounts, double the recipe because it blends more evenly when the pitcher is at least a third full and the extra never goes to waste.

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