Aji Verde is a bright green sauce that’s full of heat and flavor. Enjoy it as an alternative to salad dressing, as a dip with chips and so much more!
When it comes to condiments, I’m a go big or go home kind of gal. For real though… the saucier, the better! I’ve been making this spicy magic in my food processor for as long as I remember. While pulsing a batch last week I thought to myself… is this on my blog? It’s crazy how many things I make on a regular basis and they slip my mind to write about. Whoopsies.
WHAT IS AJI VERDE MADE OF?
Simply put, I always (and I mean, ALWAYS) have all ingredients on hand to make this bowl of magic. Sometimes I’ll mix things up and switch the jalapeños for Serrano peppers or swap-in Greek yogurt for the sour cream. You can also use red wine vinegar if that’s all you have on hand (however I do NOT recommend balsamic).
- Jalapeños
- Cilantro
- Garlic
- Fresh Lime Juice
- Mayonnaise
- Sour Cream
- White Vinegar
- Olive Oil
- Salt + Pepper
Traditionally, Aji Verde is made with aji amarillo peppers. Since those are rather hard to find here in the United States, I use jalapeños. They do make Aji Amarillo Paste, which is an awesome ingredient to keep in your kitchen (An old favorite!! Take a look at this blog recipe from 2014!! The second recipe I ever wrote on my site. Please don’t judge my baby blogger skills 😉 ).
I’ll be the first to admit that I’m a little obsessed with this sauce. I seriously drizzle it on everything – egg dishes, sandwiches, grilled meats, tacos, hamburgers, French fries, sweet potatoes… gimme. It’s an incredibly versatile condiment. It will keep in the fridge for a good 5 days, but I find that it never lasts that long.
ON A HOMEMADE SAUCE KICK? TRY THESE!
Creamy Cilantro Lemon Dressing (VIDEO)
- 3 Fresh Jalapeños
- 2 cups Fresh Cilantro Leaves
- 2 Garlic Cloves
- Juice of 1 Lime
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 1 tsp. White Wine Vinegar
- 1 tbsp. Extra Virgin Olive Oil
- Salt + Black Pepper, to taste
- Place all ingredients in a food processor and pulse, making sure to scrape down the sides, until fully smooth.
NOTES ON THIS RECIPE:
- I prefer my sauce to be very spicy, so I use the whole jalapeño (including the seeds). If you want a milder version, scrape out the seeds before processing. You can also add a dollop of aji amarillo paste to this recipe for more complex flavors of heat.
- I’ve seen some recipes omit the sour cream and use cojita cheese in it’s place. I’ve tried this both ways and they’re equally delicious.
- I like the tanginess of Duke’s Mayo for this recipe. If you have it available at your local grocer, it’s what I recommend.
There’s a couple other Peruvian sauces that I make on a regular basis at home. Do you want those on the blog as well? Let me know in the comments! If you just so happen to whip this up, tag me on social so I can follow along! 🙂
PIN THIS FOR LATER:
I grow the ajiAmarillo plant myself, here in Australia. Very easy to grow and gives ample pods.
I prepared both the sauce you mention with either jalapeno or Amarillo- both excellent. Also tried with feta cheese or without any milk based items – all come out excellent. Keeps longer without sour cream or cheese probably due to the vinegar in the Mayo. Yes, please publish more of Peruvian sauces and dishes. This country has an amazing cuisine.
Hi Simon! So interesting you grow the plant yourself. I’m a little jealous! Thanks for checking out my website, I’ll keep up the Peruvian recipes!