Peruvian Green Sauce Aji Verde (Printable)

Creamy, vibrant Peruvian sauce with fresh herbs, chili peppers, and lime. Ideal as dip, drizzle, or condiment.

# What You Need:

01 - 1 cup fresh cilantro leaves, packed

02 - 2 green onions, roughly chopped

03 - 1 to 2 fresh jalapeño or aji amarillo peppers, seeded and chopped

04 - 2 cloves garlic, peeled

05 - 1 tablespoon fresh lime juice

06 - 1/3 cup mayonnaise

07 - 1/4 cup sour cream or Greek yogurt

08 - 2 tablespoons grated Parmesan cheese

09 - 2 tablespoons olive oil

10 - 1 teaspoon white vinegar

11 - 1/4 teaspoon kosher salt

12 - 1/4 teaspoon freshly ground black pepper

01 - Add the cilantro leaves, green onions, chili peppers, and garlic cloves to a blender or food processor bowl.

02 - Pour in the lime juice, mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, olive oil, white vinegar, kosher salt, and black pepper.

03 - Process on high speed until the mixture is completely smooth and creamy, pausing to scrape down the sides of the bowl as needed.

04 - Taste the sauce and adjust the salt, pepper, or chili level to achieve your preferred heat intensity.

05 - Transfer the sauce to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to develop before serving.

01 -

This sauce converts people who swear they hate cilantro into genuine believers after one bite.
It takes exactly ten minutes from thought to table and makes anything you drizzle it onto taste restaurant-worthy.

02 -

If you skip the chilling step the sauce will still taste good but the garlic and chili heat will hit harder and less evenly than after resting.
Blending too long can warm the mixture from friction alone and mute the fresh herb flavor so blend in short bursts.

03 -

Remove every stem from the cilantro because stems add a slightly bitter taste that dulls the overall brightness of the sauce.
For the most authentic Peruvian flavor, seek out jarred or frozen aji amarillo paste at a Latin market and swap it in for the fresh peppers entirely.