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A creamy, spicy, and vibrant Peruvian green sauce that's bursting with flavor from aji amarillo, cilantro, and huacatay mint. The perfect zesty companion for grilled chicken, roasted potatoes, or as a dipping sauce for just about anything.
For 8 servings
Combine all ingredients in a high-speed blender. Add the cilantro, jalapeño, garlic, aji amarillo paste, huacatay paste, crumbled queso fresco, mayonnaise, lime juice, vegetable oil, saltine crackers, salt, and pepper.
Blend on high speed for 60-90 seconds until the sauce is completely smooth and creamy. Stop once or twice to scrape down the sides of the blender with a spatula to ensure everything is fully incorporated.
Taste the sauce and adjust the seasoning. If it needs more brightness, add a squeeze more of lime juice. If the flavors need to pop, add a pinch more salt.
Transfer the Aji Verde to a jar or airtight container. For the best flavor, chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
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A creamy, spicy, and vibrant Peruvian green sauce that's bursting with flavor from aji amarillo, cilantro, and huacatay mint. The perfect zesty companion for grilled chicken, roasted potatoes, or as a dipping sauce for just about anything.
This peruvian recipe takes 10 minutes to prepare and yields 8 servings. At 159.6 calories per serving with 1.57g of protein, it's a beginner-friendly recipe perfect for side or snack.
To make a vegan Aji Verde, replace the mayonnaise with a high-quality vegan mayo and substitute the queso fresco with 1/4 cup of firm tofu or a vegan feta alternative.
For a more fiery sauce, use a whole serrano pepper in addition to the jalapeño, or simply leave all the jalapeño seeds in.
This recipe is naturally nut-free. Ensure your mayonnaise and other processed ingredients do not contain nuts.
While cilantro is the star, you can add a handful of fresh parsley or a few mint leaves along with the cilantro for a more complex herbal flavor.
Garlic and cilantro are packed with antioxidants, which help protect your body from damage caused by free radicals and may reduce inflammation.
The fresh lime juice provides a good dose of Vitamin C, an essential nutrient for a healthy immune system. Garlic also has well-known immune-boosting properties.
The vegetable oil and mayonnaise provide monounsaturated and polyunsaturated fats, which are important for brain health and absorbing fat-soluble vitamins.
Aji amarillo is a bright orange, fruity Peruvian chili pepper that provides a unique flavor and mild heat. Huacatay, or Peruvian black mint, is a powerful herb with a flavor profile somewhere between mint, basil, and citrus. Both are essential for an authentic Aji Verde and are typically sold as pastes in jars.
This recipe has a medium spice level. The heat comes from the jalapeño. You can easily control the spiciness by removing all seeds and white membranes for a milder sauce, or leaving them in for more heat.
A high-speed blender is highly recommended for the smoothest, creamiest texture. However, you can use a food processor. The result might be slightly less smooth but will still be delicious. You may need to process it for a longer time and scrape the sides more frequently.
Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, and it's often even better on the second day.
Aji Verde can be part of a healthy diet when consumed in moderation. It contains beneficial ingredients like cilantro, garlic, and lime juice, which are rich in vitamins and antioxidants. However, it also contains mayonnaise and oil, which contribute to its fat and calorie content.
A typical 2-tablespoon serving of this Aji Verde contains approximately 80-100 calories, primarily from the mayonnaise and oil. The exact number can vary based on the specific brands of ingredients used.
