Description
Aji Verde is a vibrant and spicy Peruvian green sauce made with fresh cilantro and jalapeños, blended with creamy mayonnaise and sour cream or Greek yogurt. Perfect as a condiment or dip, this sauce adds a zesty kick to grilled meats, roasted chicken, fries, and more. Its creamy texture and bold flavors make it a versatile addition to any meal.
Ingredients
Scale
Ingredients
- 1 cup fresh cilantro leaves (packed)
- 1–2 jalapeños, seeded (or keep seeds for more heat)
- 2 cloves garlic, peeled
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons water (to thin, if needed)
Instructions
- Combine Ingredients: In a blender or food processor, add the fresh cilantro leaves, seeded jalapeños, peeled garlic cloves, mayonnaise, sour cream or Greek yogurt, lime juice, grated Parmesan cheese, olive oil, salt, and black pepper.
- Blend Until Smooth: Blend the mixture until it becomes smooth and creamy, ensuring that all ingredients are well incorporated.
- Adjust Consistency: If the sauce is too thick, add 1 tablespoon of water at a time and blend again until you reach your desired consistency.
- Taste and Season: Sample the sauce and adjust the seasoning if needed by adding more salt, lime juice, or jalapeño for extra heat.
- Chill and Serve: Transfer the aji verde to a jar or airtight container and refrigerate until ready to use. Serve the sauce chilled with your favorite grilled meats, roasted chicken, fries, or as a flavorful dipping sauce.
Notes
- Aji verde is traditionally served with grilled meats, roasted chicken, fries, or as a dip.
- For a dairy-free version, substitute avocado or extra mayonnaise for sour cream and Parmesan cheese.
- The sauce keeps well in the refrigerator for up to 5 days when stored in an airtight container.
