A vibrant and creamy Peruvian green sauce, known for its spicy kick and refreshing cilantro notes, perfect with grilled meats like pollo asado or as a versatile dipping sauce.
Authentic Aji Verde Sauce
A vibrant and creamy Peruvian green sauce, known for its spicy kick and refreshing cilantro notes, perfect with grilled meats like pollo asado or as a versatile dipping sauce.
Ingredients
- 0.5 cup mayonnaise
- 0.5 cup queso fresco crumbled (optional
- 0.5 cup cilantro fresh
- 1 tablespoon aji amarillo paste or 1-2 fresh aji amarillo peppers
- 1 ea jalapeño stemmed and seeded (or serrano for more heat)
- 2 cloves garlic peeled
- 0.25 ea red onion small
- 1 tablespoon lime juice freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil extra virgin (optional
Instructions
- In a blender or food processor, combine mayonnaise, queso fresco (if using), fresh cilantro, aji amarillo paste, jalapeño (or serrano), garlic, red onion, lime juice, salt, and black pepper.
- Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add the olive oil or a tablespoon of water, a little at a time, until desired consistency is reached.
- Taste the sauce and adjust seasonings if necessary, adding more salt, lime juice, or spice to your preference.
- Transfer the Aji Verde sauce to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to fully develop and meld.
Notes
Adjust the amount of aji amarillo paste and jalapeño/serrano for your desired level of spiciness. For a thicker sauce, you can reduce the mayonnaise slightly or add a tablespoon of sour cream. This sauce is best served chilled after allowing the flavors to meld for at least 30 minutes. Store in an airtight container in the refrigerator for up to 5-7 days.
