Aji Verde Recipe: Velvety Peruvian Cilantro Sauce Recipe

Introduction

Aji Verde is a vibrant and creamy Peruvian sauce bursting with fresh cilantro and a hint of heat. This versatile condiment is perfect for drizzling over grilled meats, dipping vegetables, or adding a flavorful kick to sandwiches.

Ingredients

• 2 cups fresh cilantro, stems included
• 2 medium jalapeños, seeded and roughly chopped
• 3 cloves fresh garlic, peeled
• 2 tablespoons aji amarillo paste
• 1 tablespoon fresh lime juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon freshly cracked black pepper
• 0.25 cup mayonnaise
• 0.25 cup plain Greek yogurt
• 2 tablespoons Cotija cheese, grated
• 1 tablespoon olive oil

Instructions

1. Step 1: Wash the cilantro thoroughly and pat it dry with a paper towel. Excess water can dilute the sauce and prevent it from becoming thick and creamy.
2. Step 2: Seed and roughly chop the jalapeños. Be careful to avoid touching your eyes after handling the peppers.
3. Step 3: Add the cilantro, jalapeños, garlic, and aji amarillo paste into the blender base.
4. Step 4: Pour in the lime juice, sea salt, and freshly cracked black pepper.
5. Step 5: Pulse the mixture 5 to 7 times until the cilantro breaks down into a coarse paste.
6. Step 6: Add the mayonnaise and plain Greek yogurt to the blender.
7. Step 7: Blend on medium high speed for about 20 seconds until the mixture is velvety and evenly colored.
8. Step 8: Add the grated Cotija cheese and olive oil.
9. Step 9: Blend again on low speed for 5 seconds until the oil is just incorporated and the sauce looks glossy.
10. Step 10: Taste the sauce by dipping bread or a chip, and adjust salt or acidity if needed.

Tips & Variations

• For a milder sauce, reduce or omit the jalapeños, or leave in the seeds for more heat.
• Swap Greek yogurt for sour cream for a slightly different tangy flavor.
• Use fresh Parmesan instead of Cotija cheese if unavailable; it will add a different but delicious taste.
• Serve as a marinade or dressing for salads to enjoy the distinct Peruvian flavors in new ways.

Storage

Store the Aji Verde sauce in an airtight container in the refrigerator for up to 5 days. Stir well before each use. It can be served cold or at room temperature. Avoid freezing to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without aji amarillo paste?

You can substitute aji amarillo paste with a blend of mild yellow chile powder and a bit of turmeric for color, but the traditional flavor may be slightly different.

Is this sauce spicy?

It has a moderate heat level from the jalapeños, which can be adjusted by removing seeds or reducing the amount used to suit your taste.

Aji Verde Recipe: Velvety Peruvian Cilantro Sauce Recipe

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★★★★★

5 from 55 reviews

• Author: Matteo
• Total Time: 10 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This vibrant Aji Verde sauce is a creamy, tangy Peruvian condiment made from fresh cilantro, jalapeños, aji amarillo paste, and a combination of mayonnaise and Greek yogurt. Perfect as a dip or accompaniment, it delivers a velvety texture with a bright, mildly spicy flavor profile typical of Peruvian cuisine.

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Ingredients

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Fresh Ingredients

• 2 cups fresh cilantro, stems included
• 2 medium jalapeños, seeded and roughly chopped
• 3 cloves fresh garlic, peeled
• 1 tablespoon fresh lime juice

Condiments & Spice

• 2 tablespoons aji amarillo paste
• 0.5 teaspoon sea salt
• 0.25 teaspoon freshly cracked black pepper
• 0.25 cup mayonnaise
• 0.25 cup plain Greek yogurt
• 2 tablespoons Cotija cheese, grated
• 1 tablespoon olive oil

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Instructions

1. Prepare Cilantro: Wash the fresh cilantro thoroughly and pat dry with a paper towel to remove excess moisture; this ensures a thick and emulsified sauce.
2. Prepare Jalapeños: Seed and roughly chop the jalapeños carefully, avoiding contact with eyes to prevent irritation.
3. Initial Blending: Place the cilantro, chopped jalapeños, garlic cloves, and aji amarillo paste into the blender base.
4. Add Seasonings: Pour in the fresh lime juice, sea salt, and freshly cracked black pepper to the blender.
5. Pulse to Coarse Paste: Pulse the mixture 5 to 7 times until the cilantro is broken down but still coarse in texture.
6. Add Creamy Ingredients: Add the mayonnaise and Greek yogurt to the blender mixture.
7. Blend Smooth: Blend on medium-high speed for about 20 seconds until the sauce becomes smooth, velvety, and uniform in color.
8. Add Cheese and Oil: Incorporate the Cotija cheese and olive oil into the blender mixture.
9. Final Blend: Blend on low speed for 5 seconds to incorporate the oil fully, resulting in a glossy and cohesive sauce.
10. Taste and Adjust: Dip a piece of bread or chip to taste-test for seasoning, adjusting salt or acidity if necessary.

Notes

• Ensure cilantro is completely dry to prevent a watery sauce.
• For less heat, reduce jalapeño quantity or keep seeds.
• Aji amarillo paste can be found at Latin markets or online; it gives authentic flavor.
• This sauce is best served fresh but can be refrigerated for up to 3 days.
• Try using this sauce as a dip for chips, a topping for grilled meats, or in sandwiches.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Sauce
• Method: Blending
• Cuisine: Peruvian

Keywords: Aji Verde, Peruvian sauce, cilantro sauce, spicy sauce, creamy jalapeño sauce