Peruvian Green Sauce Aji Verde (Printable Version)

Vibrant, spicy green sauce perfect for dipping, drizzling, or pairing with your favorite dishes.

# Ingredient List:

→ Fresh Vegetables & Herbs

01 - 1 cup packed fresh cilantro leaves
02 - 2–3 green jalapeño peppers, stemmed and seeded
03 - 2 cloves garlic
04 - 2 green onions, roughly chopped
05 - 1 tablespoon fresh lime juice

→ Spices & Condiments

06 - 1 tablespoon mayonnaise
07 - 2 tablespoons Greek yogurt or sour cream
08 - 2 tablespoons grated Parmesan cheese
09 - 1 teaspoon Dijon or yellow mustard
10 - 1 tablespoon olive oil
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon black pepper

# How to Make:

01 - Place fresh cilantro leaves, stemmed and seeded jalapeño peppers, garlic cloves, and roughly chopped green onions into a blender or food processor bowl.
02 - Pour in fresh lime juice, mayonnaise, Greek yogurt (or sour cream), grated Parmesan cheese, mustard, and olive oil. Season with kosher salt and black pepper.
03 - Process on high until the mixture is completely smooth and creamy, pausing to scrape down the sides of the bowl as needed for even consistency.
04 - Taste the sauce and adjust the seasoning, adding additional lime juice or salt as desired to balance the flavors.
05 - Transfer the finished sauce to a serving bowl or airtight jar. Serve immediately alongside grilled meats, roasted vegetables, or sandwiches, or refrigerate covered for up to 3 days.

# Expert Tips:

01 -
  • It takes exactly ten minutes and transforms anything it touches into something worth talking about.
  • The creaminess from yogurt and parmesan balances the heat in a way that keeps you reaching for more instead of reaching for water.
02 -
  • If you add too much lime juice at once the whole sauce collapses into a watery mess so go slow and taste between drops.
  • Scraping down the blender sides midway is not optional because cilantro leaves love to cling to the walls and hide from the blades.
03 -
  • Use a high speed blender if you have one because standard blenders sometimes leave tiny garlic chunks that ambush you mid bite.
  • Let the sauce rest in the fridge for at least an hour before serving because the heat mellows and the flavors marry into something far better than what you taste straight from the blender.

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