Aji Verde

The Aji Verde has a special place in my heart, and I’m excited to share it with you! Growing up, my family would often gather around the table to enjoy plates of grilled meats, fresh salads, and, of course, this vibrant green sauce. The first time I tasted it, I was amazed by its bold flavors and the way it brought everything to life. It’s a delicious combination of fresh ingredients that dances on your palate. Whether you’re serving it at a summer barbecue or drizzling it over roasted vegetables, this sauce adds a burst of flavor that transforms any meal. I still remember my grandmother’s secret tip: always use fresh cilantro for the best taste. Trust me, you’ll want to keep a batch of Aji Verde in your fridge!

What You’ll Need for Aji Verde

To create the perfect Aji Verde, you’ll need a mix of fresh ingredients that come together beautifully. Each component plays a crucial role, from the zesty lime to the herbal notes of cilantro. Here’s a closer look at what you’ll need:

• 1 whole lime, juiced – Adds a bright, citrusy tang.
• 2 tablespoons olive oil – Provides richness and helps emulsify the sauce.
• 1/2 cup good-quality mayonnaise – Gives a creamy texture to balance the acidity.
• 3 ounces queso fresco or blanco – Adds a touch of creaminess; can be omitted for a dairy-free option.
• 2 serrano peppers, ends trimmed – Brings heat and a distinct flavor profile.
• 1 bunch cilantro, with the leaves removed and stems discarded – The star of the show, offering freshness and aroma.
• 4 garlic cloves, peeled – Enhances the sauce’s depth with its robust flavor.
• 2 green onions, ends trimmed and roughly chopped – Adds a mild onion flavor.
• 1 tablespoon aji amarillo paste, optional – For an extra layer of flavor and heat.
• 1/4 teaspoon kosher salt – Enhances all the flavors.

Instructions for Aji Verde

Ready to make your own Aji Verde? It’s a straightforward process that yields incredible results. Follow these steps for a smooth and flavorful sauce.

1. Start by preparing your ingredients. Gather the lime, olive oil, queso fresco, mayonnaise, serrano peppers, cilantro, garlic cloves, green onions, aji amarillo paste, and kosher salt.
2. Cut the lime in half and squeeze the juice into the blender. This will provide the acidity needed for the sauce.
3. Add the olive oil to the blender. This ingredient will help create a creamy texture and balance the flavors.
4. Next, crumble in the queso fresco. If you’re making this recipe dairy-free, you can skip this step.
5. Add the mayonnaise to give the sauce its rich, creamy consistency. It helps to meld all the flavors together.
6. Trim the stems off the serrano peppers and toss them into the blender. If you prefer less heat, you can remove the seeds.
7. Throw in the cilantro leaves. Using fresh leaves is key to achieving that authentic taste.
8. Add the garlic cloves, ensuring they are peeled and ready to blend into the mixture.
9. Next, chop the green onions roughly and add them to the blender. They will add a mild onion flavor that complements the other ingredients.
10. If you’re using it, add the aji amarillo paste for an extra kick. This is optional but recommended if you want to heighten the flavor.
11. Finally, sprinkle the kosher salt over the mixture to enhance all the other flavors.
12. Secure the lid on the blender and blend on high for about 1 to 2 minutes. Keep an eye on the consistency. At first, the cilantro may not be completely smooth, but continue blending until you achieve a cohesive, smooth mixture.
13. Taste the Aji Verde and adjust the salt as necessary. You can also add more lime juice if you prefer it tangier.
14. Transfer the Aji Verde to an airtight container. It will keep in the fridge for up to a week, making it a perfect condiment for meal prep.

Recipe Notes about Aji Verde

Here are some tips to keep in mind while making Aji Verde. These insights will help you perfect your sauce!

• Storage: Keep leftovers in an airtight container in the fridge for up to a week. The flavors will continue to develop over time.
• Freezing: You can freeze Aji Verde for longer storage. Just make sure to use a freezer-safe container.
• Adjusting Consistency: If your sauce is too thick, add a bit of water or more lime juice to reach your desired consistency.
• Variations: Feel free to experiment with other herbs like parsley or add different hot peppers to customize the flavor.
• Serving Ideas: Aji Verde pairs wonderfully with grilled chicken, fish tacos, or even as a salad dressing.

Perfect Pairings for Aji Verde

When it comes to serving Aji Verde, the possibilities are endless. Here are some ideas to help you make the most of this delicious sauce:

• Grilled Meats: Use Aji Verde as a marinade for grilled chicken or beef. The acidity from the lime will tenderize the meat and infuse it with flavor.
• Tacos: Drizzle it over fish or shrimp tacos for a fresh kick that complements the seafood perfectly.
• Veggie Dishes: It’s fantastic with roasted vegetables. Just toss your favorites in a bit of olive oil and roast them, then drizzle with Aji Verde.
• Salads: Use it as a dressing for a robust salad, especially one with hearty greens like kale or spinach.
• Snacks: Serve it as a dip with fresh vegetables or tortilla chips for a zesty appetizer.
• Meal Prep: Prepare a big batch to have a flavorful sauce ready for various meals throughout the week, saving you time and effort.

FAQ

Conclusion

The Aji Verde is truly a remarkable and versatile sauce that brings a burst of flavor to any dish. Whether you’re using it to elevate grilled meats or as a zesty dip, it’s bound to impress. I encourage you to try making this delightful sauce at home and see how it transforms your meals into something special. Enjoy the delicious journey that Aji Verde offers!

Aji Verde

The ultimate zesty kick for your meals, Aji Verde combines fresh cilantro, vibrant lime, and creamy notes to create a sauce that elevates any dish. This easy recipe is perfect for grilled meats, tacos, or as a refreshing dip. Make it tonight and enjoy a taste of Peru!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dishes

Cuisine Peruvian

Servings 2 cups

Calories 150 kcal

Equipment

• Blender

Ingredients

  

• 1 whole lime juiced
• 2 tablespoons olive oil
• 1/2 cup mayonnaise (such as Hellmann's)
• 3 ounces queso fresco or blanco
• 2 serrano peppers ends trimmed
• 1 bunch cilantro with the leaves removed and stems discarded
• 4 cloves garlic peeled
• 2 green onions ends trimmed and roughly chopped
• 1 tablespoon aji amarillo paste (optional)
• 1/4 teaspoon kosher salt

Instructions

 

• To a blender, add the lime juice, olive oil, queso fresco, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, aji amarillo paste, and kosher salt. Blend for about 1 to 2 minutes, until very smooth. At first, the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

Notes

• Tip 1: If you have a super high powered blender such as a Vitamix, it can process a lot of the stems. If you don’t, I suggest to remove all of the cilantro leaves.
• Tip 2: Add the liquids to the bottom of the blender and then add the cilantro on top. This helps combine all of the ingredients.
• Tip 3: To make this Whole 30, eliminate the cheese and replace it with a bit more Whole 30 compliant mayonnaise.

Keyword Aji Verde recipe, cilantro sauce, how to make Aji Verde, Peruvian green sauce

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!