Peruvian Green Sauce Aji Verde (Print Version)
Vibrant Peruvian sauce with fresh herbs, spicy peppers, and creamy texture.
# What You'll Need:
→ Fresh Vegetables and Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, chopped
03 - 1–2 jalapeño peppers, seeded and chopped (substitute Aji Amarillo if available)
04 - 2 cloves garlic
→ Dairy and Condiments
05 - ½ cup mayonnaise
06 - ¼ cup sour cream
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons grated Parmesan cheese
→ Seasonings
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper
11 - 1 tablespoon olive oil
# Directions:
01 - Place the cilantro, green onions, jalapeños (or Aji Amarillo), and garlic into a blender or food processor.
02 - Add the mayonnaise, sour cream, lime juice, Parmesan cheese, kosher salt, black pepper, and olive oil to the blender.
03 - Blend on high speed until the sauce is completely smooth and a vivid green color throughout.
04 - Taste the sauce and adjust the salt, lime juice, or pepper as desired to balance the flavor.
05 - Transfer to a serving bowl. For the best flavor development, chill for 30 minutes before serving, or enjoy immediately.
# Expert Tips:
01 -
- It takes exactly ten minutes and transforms anything it touches into something worth talking about at dinner.
- The creaminess balanced by that hit of fresh cilantro and lime is the kind of flavor combination that makes people close their eyes when they taste it.
02 -
- Do not skip the chilling step if you are serving this to guests because the raw garlic bite mellows significantly after thirty minutes in the fridge.
- Adding the olive oil at the end rather than the beginning prevents the sauce from becoming too thin and watery.
03 -
- Toast the garlic cloves in a dry skillet for two minutes before blending to tame the sharpness and add a subtle sweetness.
- The Parmesan is the ingredient nobody guesses but everyone notices so never leave it out.