Peruvian Green Sauce Aji Verde (Printable)

Spicy, creamy Peruvian condiment with fresh herbs and zesty lime. Ready in minutes.

# What You'll Need:

01 - 1 cup fresh cilantro leaves, packed

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

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 - 1/2 teaspoon kosher salt

12 - 1/4 teaspoon black pepper

01 - Place cilantro, jalapeños, garlic, and green onions into a blender or food processor.

02 - Add lime juice, mayonnaise, Greek yogurt (or sour cream), Parmesan cheese, mustard, olive oil, kosher salt, and black pepper to the blender.

03 - Process on high until completely smooth and creamy, scraping down the sides of the blender as needed to ensure even consistency.

04 - Taste the sauce and adjust seasoning as desired, adding more lime juice or salt to balance the flavor.

05 - Transfer to a serving bowl or airtight jar. Serve immediately, or cover and refrigerate for up to 3 days.

01 -

This sauce turns even boring weeknight chicken into something you will actually crave again.
It takes exactly ten minutes and uses ingredients you probably already have hanging around your kitchen.

02 -

The sauce thickens slightly after sitting in the fridge overnight and the flavors meld into something even better.
If you can find aji amarillo paste at a Latin market, a small spoonful transforms this from great to unforgettable.

03 -

Use a high speed blender if you have one because the smoother the texture the more professional the result.
Letting the sauce rest for thirty minutes before serving gives the garlic and cilantro time to fully release their flavor.