Aji Verde
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(5)
Ingredients
~8 servings
- 2 tablespoons olive oil
- 1/2 cup mayo
- 3 ounces queso fresco (a little chunk)
- 1 jalapeño pepper (for a mild sauce, remove the ribs and seeds – you can also use a serrano pepper)
- 1 cup cilantro
- 2 cloves of garlic
- juice of 1 lime
- a pinch of salt, to taste
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Preparation
Step 1
Blend all ingredients in a food processor or blender until smooth-ish. I like to go until it smoothly drips off a spoon – no more chunks but just a little bit of texture to it.
Step 2
You’re done! Serve with grilled meats and veggies, tacos, salads, bowls, or just dip into it with some chips. It’s incredible.
Step 3
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Chef's notes
This little green sauce is NUMMY central! She’s spicy, she’s versatile, and she is wanting to be put on every food you eat.
I made this using the ingredients that are readily available to me – instead of serranos, I often use jalapeños because they are easier for me to find. And I omit the more traditional additions of huacatay and aji amarillo pastes so I don’t have to make multiple trips around town or place any online orders for single-use ingredients.
It is definitely a more pepper-forward sauce and packs a bit of heat, which you can scale up or down with the number of peppers you use.
Prepare to have your whole life covered in this spicy Peruvian green sauce!
