Description
A vibrant and creamy Peruvian Aji Verde Sauce made with fresh cilantro, mint, garlic, jalapeno, and Aji Amarillo paste, blended to a smooth consistency. This versatile green sauce is perfect as a spicy dip or condiment for grilled chicken, fried plantains, and chips, delivering bright, fresh flavors with a hint of heat.
Ingredients
Scale
Herbs & Vegetables
- 1 bunch fresh cilantro
- 15 fresh mint leaves
- 1-2 cloves garlic
- 1 jalapeno pepper, seeded
Dairy & Condiments
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated cotija cheese (or Parmesan)
Liquids & Spices
- 1/4 cup water
- 2 tablespoons Aji Amarillo Paste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Instructions
- Prepare the cilantro: Break the bottom half of the cilantro stems off and discard them to avoid bitterness and tough texture.
- Combine ingredients: Place the cilantro, mint leaves, garlic, jalapeno (seeded), low-fat mayonnaise, grated cotija cheese, water, Aji Amarillo paste, lime juice, and salt into the bowl of a food processor.
- Puree the sauce: Lock the lid of the food processor into place and blend the ingredients until the mixture becomes very smooth and evenly combined.
- Season and adjust: Taste the sauce and add additional salt if needed to balance the flavors according to your preference.
- Chill and serve: Cover the Aji Verde sauce and refrigerate until ready to serve. Use within one week for optimal freshness and flavor.
Notes
- This sauce is a simple and fresh accompaniment, ideal for chips, fried plantains, and grilled chicken.
- For a spicier sauce, leave some jalapeno seeds in or add extra Aji Amarillo paste.
- Substitute cotija cheese with Parmesan if unavailable.
- Can be stored in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 17 kcal
- Sugar: 0.2 g
- Sodium: 77 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.6 g
- Cholesterol: 2 mg
