Aji Verde Sauce Recipe
This Aji Verde sauce recipe is ready in just 10 minutes and combines spicy chilis, fresh cilantro, and creamy mayo into a flavorful sauce that works with almost any dish. I use it on everything from grilled meats to roasted veggies, and it never lasts long in my house.
Ingredients
- 1 cup mayonnaise
- 1 cup tightly packed fresh cilantro leaves and stems
- 3 green onions, root end removed
- 1 seeded jalapeño pepper
- 1 seeded serrano pepper
- 2 garlic cloves
- ¼ cup queso fresco
- Juice of 1 lime, about 2 tablespoons
- 1 tablespoon huacatay, or 5-6 mint leaves
- 1 tablespoon aji Amarillo paste, optional
- coarse salt to taste
Instructions
- Add the mayonnaise, cilantro, green onions, seeded jalapeño, seeded serrano pepper, garlic, queso fresco, lime juice, huacatay, amarillo paste, and salt to a blender.
- Blend on high speed until smooth and incorporated.
- Adjust any seasonings with salt and store or serve.
Notes
The key tip for making this Aji Verde sauce is to balance the heat to your taste. The combination of jalapeño and serrano gives it a nice kick, but the real secret is adjusting the number of peppers based on your spice tolerance. Start with one of each, then taste and build from there.
Food processor: I sometimes use a food processor for this sauce. Just toss everything in and blend on high until it’s smooth.
Spice level: If it turns out too spicy, I add a little lime juice and a pinch of sugar to mellow it out.
Cilantro: I don’t stress too much about measuring the cilantro exactly. It’s a flexible herb and won’t throw off the flavor if you use a little more or less.
Make-Ahead: You can make this up to 2 days ahead of time for freshness.
How to Store: Cover and keep the aji verde in the refrigerator for up to 5 days.
Nutrition
Calories: 208kcalCarbohydrates: 2gProtein: 1gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 14mgSodium: 208mgPotassium: 45mgFiber: 0.3gSugar: 1gVitamin A: 167IUVitamin C: 4mgCalcium: 31mgIron: 0.2mg