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Aji Verde is the tangy zesty green sauce that transforms any meal into a total flavor bomb. That creamy kick of fresh herbs and spicy jalapeño is an essential at every Peruvian table. I whip up a batch on Sunday to spoon over everything from roasted chicken to leftovers and even on my eggs in the morning.
When I first tried this sauce at a Peruvian restaurant I wanted to take home a whole jar. My homemade version is now a must whenever we grill or order takeout chicken.
Ingredients
- Jalapeño peppers: pick firm bright green ones for sharp flavor Removing the seeds gives mild heat
- Cilantro leaves and stems: choose fresh bunches that are vibrant and fragrant for big herbal flavor
- Green onions greens only: these add delicate onion flavor without overpowering the sauce
- Garlic: use plump cloves for rich aroma A little bit goes a long way
- Mayonnaise: gives the sauce creaminess and body Full-fat mayo works best for texture
- Queso fresco: this creamy cheese softens the spice and adds a classic tang Feta can substitute
- Fresh lime juice: choose juicy limes with thin skin for the brightest zing
- White vinegar: this little splash sharpens and balances all the flavors
- Adobo seasoning: find a good blend without too much salt Adds punchy savoriness
- Olive oil: rounds out the sauce with richness Go for a fruity extra virgin oil
Step-by-Step Instructions
- Add Ingredients to Blender:
- Place all jalapeño cilantro green onions garlic mayonnaise queso fresco lime juice vinegar adobo seasoning and olive oil into your blender or food processor
- Break Down the Greens:
- Pulse the mixture in short bursts scrapes sides down as needed until all the greens are chopped finely and the color is bright green
- Blend Until Creamy:
- Continue to blend on high for forty five seconds to one minute stopping to scrape the sides This gives a silky smooth sauce without obvious flecks
- Taste and Adjust:
- Check the flavor by dipping a spoon Add more salt or a bit of lime if it needs more tang Sometimes I toss in an extra jalapeño for more heat
- Serve or Store:
- Pour sauce into a jar or bowl Use it immediately over pollo a la brasa grilled veggies or fries It keeps beautifully in the fridge for up to a week
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Cilantro is the star in this recipe I have childhood memories of my grandfather snipping it straight from the garden for this sauce That fresh herbal scent always reminds me of home
Storage Tips
Aji Verde lasts up to seven days in the refrigerator when stored in a tightly sealed glass jar I always label the jar with the date to keep things fresh Give it a quick stir before each use because the sauce can separate a bit over time
Ingredient Substitutions
If you cannot find queso fresco swap in feta or even a mild soft goat cheese For a lighter option sub half the mayonnaise for Greek yogurt For more heat use serrano chiles instead of jalapeño and if adobo seasoning is unavailable add garlic powder paprika and a little cumin
Serving Suggestions
This sauce is magic with roasted or grilled chicken steak fried plantains crispy potatoes and any simple rice dish My personal favorite is to drizzle it generously on breakfast sandwiches or even tacos Try it as a salad dressing thinned with a splash of water or extra lime juice
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Cultural Note
Aji Verde is a beloved classic in Peruvian cuisine found in pollerías all over Lima Much like chimichurri in Argentina or salsa verde in Mexico aji verde is offered at every meal and fiercely guarded family recipes are handed down through generations
Frequently Asked Questions About the Recipe
- → How spicy is Aji Verde?
Aji Verde has a mild to medium heat, as jalapeños can be deseeded for less spice. Adjust quantity to preference.
- → What can I serve with this sauce?
It's ideal for roasted chicken, fries, rice, beans, grilled meats, or as a sandwich spread.
- → Can I make it ahead of time?
Yes, you can blend and refrigerate up to 3 days in advance. The flavors develop with time.
- → Is there a substitute for queso fresco?
Feta or Cotija cheese can be used as a substitute if queso fresco isn't available.
- → How do I make it dairy-free?
Replace queso fresco with a dairy-free cheese or omit it entirely for a lighter option.