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Aji Verde (Spicy Peruvian Green Sauce)
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Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more!
Make it dairy free: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor. Make it vegan: Replace the mayonnaise with equal parts vegan sour cream, and omit the cheese. Or for a similarly creamy cilantro sauce, try an avocado dip. You can add extra jalapeño if you want it to be more spicy.
2 cups fresh cilantro lightly packed, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 ½ medium)
2 medium jalapeños seeds and membranes removed but reserved, roughly chopped
2 cloves garlic roughly chopped
1/3 cup Cotija or Parmesan cheese grated
1 tablespoon lime juice
1/4 teaspoon fine sea salt
Preparation
In a food processor or blender, combine all of the ingredients.
Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary.
This sauce is intentionally bold and spicy and is usually just right as written.
If the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor.
If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again.
If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.