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–+ servings

Aji Verde (Peruvian Green Sauce)

Prep: 10 minutes
Cook: 0 minutes
Total Time: 10 minutes
Yield: 10 servings
Course: Condiment
Cuisine: Peruvian
Diet: Vegetarian
Calories: 117kcal
Author: Jessica Gavin
I love making aji verde because it adds a burst of fresh and tangy flavors to any dish, especially grilled meats and vegetables.

Ingredients

  • 3 jalapenos, seeds removed
  • 2 garlic cloves
  • 1 cup (15 g) cilantro leaves
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (60 ml) sour cream
  • 1 tablespoon (15 ml) ají amarillo pepper paste, optional
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (5 ml) distilled white vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons (30 ml) olive oil

Instructions

  • Make the Sauce - In a blender or food processor, add the jalapenos, garlic, cilantro, mayonnaise, sour cream, ají amarillo pepper paste (if using), lime juice, vinegar, salt, and pepper, over high speed until smooth. With the blender running on low speed, slowly drizzle in the olive oil. Season with salt and pepper to taste.

Notes

  • Recipe Yield: About 1 1/4 cups
  • Serving Size: 2 tablespoons
  • Ají Amarillo Substitute:  Swap the yellow pepper paste for roasted and pureed jalapeños, serranos, habaneros, sweet yellow peppers, or manzano. Add ají panca, sriracha, canned chipotle, or canned fire-roasted green chilies.
  • Make the Sauce Spicier: Keep the seeds and membrane in the jalapeno or add more aji amarillo paste.
  • Storing: Refrigerate for up to 7 days.

Nutrition

Calories: 117kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 191mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 0.1mg
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