Peruvian Green Sauce Aji Verde (Printable version)

Creamy, vibrant Peruvian sauce blending fresh herbs, chili peppers, and lime for the perfect condiment.

# What you need:

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

06 - ⅓ cup mayonnaise

07 - ¼ cup sour cream or Greek yogurt

08 - 2 tablespoons grated Parmesan cheese

09 - 2 tablespoons olive oil

10 - 1 teaspoon white vinegar

11 - ¼ teaspoon kosher salt

12 - ¼ teaspoon freshly ground black pepper

01 - Add cilantro leaves, green onions, chili peppers, and garlic cloves to a blender or food processor bowl.

02 - Pour in lime juice, mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, olive oil, white vinegar, kosher salt, and black pepper.

03 - Process on high speed until the mixture reaches a smooth, creamy consistency, scraping down the sides of the bowl as needed.

04 - Sample the sauce and adjust salt, pepper, or chili heat level to your preference.

05 - Transfer to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

01 -

It takes exactly ten minutes from cabinet to table and tastes like it came from a restaurant kitchen.
The creaminess balanced by lime and heat makes it the most versatile sauce you will ever drizzle on anything.

02 -

Blending too long can actually warm the sauce and dull the fresh herb flavor, so stop as soon as it looks smooth.
If you can find real aji amarillo paste or fresh pods, using them instead of jalapeno transforms the flavor from generically spicy to authentically Peruvian.

03 -

Letting the sauce rest overnight in the fridge transforms the flavor from good to something people will genuinely remember and ask about.
If the sauce seems too thick after chilling, stir in a teaspoon of water or extra lime juice until it reaches a drizzleable consistency.