Peruvian Green Sauce Aji Verde (Printable)

Creamy, vibrant sauce with fresh herbs, spicy peppers, and zesty lime for drizzling or dipping.

# What You'll Need:

→ Fresh Produce

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

→ Dairy and Pantry

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

# Directions:

01 - Place cilantro leaves, green onions, chili peppers, and garlic cloves into a blender or food processor bowl.
02 - Pour in the lime juice, mayonnaise, sour cream, Parmesan cheese, olive oil, white vinegar, kosher salt, and black pepper with the aromatics.
03 - Process on high speed until the mixture reaches a smooth, creamy consistency, pausing to scrape down the sides of the bowl as needed.
04 - Taste the sauce and adjust the salt, pepper, or chili heat level to your preference.
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 Advice:

01 -
  • It comes together in roughly the time it takes your guests to pour drinks, and they will ask you for the recipe every single time you serve it.
  • The creamy heat works on practically anything: roast potatoes, grilled corn, fried fish, or even a sad sandwich that needs rescuing.
02 -
  • The sauce will taste dramatically different after 30 minutes in the fridge because the garlic and chili need time to release their full character into the creamy base.
  • If your blender struggles with small batches, double the recipe so there is enough volume for the blades to catch and purée properly.
03 -
  • Use the best mayonnaise you can find because this sauce is almost entirely raw and every ingredient shows its true quality.
  • A squeeze of extra lime right before serving wakes up flavors that have gone sleepy in the fridge.

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