Peruvian Green Sauce Aji Verde (Printable Version)
Vibrant creamy sauce with fresh herbs, spicy peppers and lime. Ideal for dipping or spreading.
# What You'll Need:
→ Fresh Vegetables and Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, chopped
03 - 1 to 2 jalapeño peppers, seeded and chopped (substitute Aji Amarillo if available)
04 - 2 cloves garlic
→ Dairy and Condiments
05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil
# How to Make It:
01 - Add the cilantro leaves, chopped green onions, seeded jalapeños (or Aji Amarillo), and garlic cloves to a blender or food processor.
02 - Pour in the mayonnaise, sour cream, fresh lime juice, and grated Parmesan cheese. Season with kosher salt, black pepper, and drizzle in the olive oil.
03 - Process on high speed until the mixture is completely smooth and achieves a vivid green color throughout.
04 - Taste the sauce and adjust the salt, lime juice, or pepper to your preference.
05 - Transfer to a serving bowl. Refrigerate for 30 minutes to allow the flavors to meld, or serve immediately.
# Expert Tips:
01 -
- It takes exactly ten minutes and transforms anything on your plate into something exciting.
- The creaminess balances the heat so well that even people who fear spice come back for more.
02 -
- If you skip the Parmesan the sauce will taste flat and you will wonder what went wrong so do not leave it out.
- Chilling the sauce for even fifteen minutes transforms the flavor from good to irresistible because the garlic and herbs need time to bloom into the creamy base.
03 -
- Use a high speed blender rather than a food processor if you want the silkiest texture because the herbs break down much more finely.
- Aji Amarillo paste can usually be found in Latin markets or online and it is worth seeking out for that authentic fruity Peruvian heat.