Peruvian Green Sauce Aji Verde (Printable version)
A zesty Peruvian sauce featuring fresh herbs, chili peppers, and lime perfect for dipping, drizzling, or spicing up your favorite dishes.
# What You'll Need:
→ Fresh Produce
01 - 1 cup packed fresh cilantro leaves
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 the cilantro leaves, green onions, chili peppers, and garlic cloves into a blender or food processor.
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 chili level to reach your preferred heat and flavor balance.
05 - Transfer the sauce to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
# Expert advice:
01 -
- This sauce turns plain rotisserie chicken into something you would happily serve at a dinner party without anyone guessing how little effort went into it.
- It comes together in a single blender with zero cooking, which means even your most exhausted evening self can pull it off.
02 -
- Leaving the seeds in your chili peppers will dramatically increase the heat level, so remove them if you want a mild sauce or keep a few for a serious burn.
- The sauce thickens slightly after chilling, which is completely normal and actually makes it better for dipping.
03 -
- Wash your cilantro thoroughly and pat it dry before blending because any grit from the stems will ruin the smooth texture you are after.
- Letting the sauce sit overnight transforms the flavor entirely, so if you have the patience, make it a day ahead and thank yourself later.