Peruvian Green Sauce Aji Verde (Printable Version)
A zesty, creamy Peruvian condiment blending fresh herbs, chili peppers, and tangy lime for a versatile 10-minute sauce.
# What You Need:
→ Fresh Produce
01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, roughly chopped
03 - 1 to 2 fresh jalapeño or ají 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
# Directions:
01 - Place cilantro leaves, green onions, chili peppers, and garlic cloves into a blender or food processor.
02 - Add lime juice, mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, olive oil, white vinegar, kosher salt, and black pepper to the blender.
03 - Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed to ensure even consistency.
04 - Taste the sauce and adjust the salt, pepper, or chili quantity to reach your preferred level of heat and flavor balance.
05 - Transfer the sauce to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
# Expert Tips:
01 -
- It takes exactly ten minutes and transforms anything on your plate into something you actually crave.
- The creamy herbaceous heat is addictive and you will start keeping a jar in your fridge at all times.
02 -
- If you skip the chilling step the garlic and cilantro will taste raw and harsh rather than rounded and vibrant.
- Leaving seeds in the peppers is the single easiest way to control the heat level so decide before you blend.
03 -
- Grating the Parmesan finely yourself makes a huge difference compared to the powdery canned version.
- If your blender struggles add a splash more olive oil to get things moving without watering it down.