Aji Verde Recipe (Peruvian Green Sauce)
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
185 kcal
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Course
Condiments
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Cuisine
South American, Peruvian
Aji Verde Recipe (Peruvian Green Sauce)
Description
This Aji Verde recipe uses fresh lime juice and olive oil to create a balanced acidity and richness, mixed with creamy mayonnaise and crumbly queso fresco for body and slight tang. The fresh Serrano peppers provide a noticeable but controlled heat, complemented by the bright green cilantro leaves and pungent garlic. Green onions add mild sharpness, while optional aji amarillo paste deepens the chili flavor profile.
The ingredients are blended together until fully smooth, ensuring the sauce is cohesive and creamy without chunks. The flavor is fresh, herbal, and medium-spiced, making it a versatile accompaniment for a variety of dishes such as roasted chicken, sandwiches, or grilled vegetables.
Preparation tips include trimming cilantro stems for less bitterness or using a powerful blender to process stems with leaves. Liquids are added first to aid blending, with solid ingredients on top. The sauce keeps well refrigerated for up to a week, allowing flavors to meld and intensify.
For those following Whole 30 or dairy-free diets, cheese can be omitted and mayonnaise increased for texture. Adjust salt each time to taste as the cheese contributes some saltiness.
Ingredients
- 1 whole lime juiced
- 2 tablespoons olive oil
- 1/2 cup mayonnaise such as Hellmann's, good-quality
- 3 ounces queso fresco or blanco
- 2 Serrano peppers ends trimmed
- 1 bunch cilantro with the leaves removed and stems discarded*
- 4 garlic peeled, cloves
- 2 green onions ends trimmed and roughly chopped
- 1 tablespoon aji amarillo paste (optional)
- 1/4 teaspoon kosher salt
Instructions
- To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
- Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.
Notes
- Use a high-powered blender to process cilantro stems along with leaves for a smoother sauce.
- Add liquids to the blender first, then herbs and solids on top to help combine ingredients evenly.
- Remove cilantro stems if your blender is less powerful to avoid bitterness.
- To keep the sauce Whole 30 compliant, omit the queso fresco and increase mayonnaise slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 185kcal | 9% |
| Carbohydrates | 1.5g | 1% |
| Protein | 1.4g | 3% |
| Fat | 19.6g | 30% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 11mg | 4% |
| Sodium | 222mg | 9% |
| Potassium | 34mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Calcium | 80mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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