Peruvian Green Sauce (Aji Verde)

From YavelWiki

Revision as of 01:41, 2 November 2022 (view source) Yavel (Talk | contribs) (Created page with '== Ingredients == * 2 fresh jalapeños, including seeds and ribs, roughly chopped * 2 tbsp aji amarillo paste (may be omitted) * 2 cups freshly picked cilantro leaves and small …') ← Older edit		Current revision as of 15:47, 14 October 2025 (view source) Yavel (Talk | contribs) m (moved Aji Verde to Peruvian Green Sauce (Aji Verde))
(One intermediate revision not shown)
Line 1:		Line 1:
		+	[[File:Peruvian-green-sauce.jpg|300x300px]]
		+
	== Ingredients ==		== Ingredients ==
-	* 2 fresh jalapeños, including seeds and ribs, roughly chopped	+	* 3 jalapeños seeded, ribs removed and roughly chopped
-	* 2 tbsp aji amarillo paste (may be omitted)	+	* 1 cup fresh cilantro leaves
-	* 2 cups freshly picked cilantro leaves and small stems	+	* 2 green onions chopped (green parts only)
-	* 4 tbsp grated cotija cheese or Parmesan cheese	+	* 2 cloves garlic peeled
-	* 2 medium clove garlic, minced	+
-	* 2 tsp white vinegar (optional)	+
-	* 2 tbsp lime juice	+
-	* 5 scallions, coarsely chopped	+
-	* 1/4 cup chopped fresh mint (optional)	+
	* 1/2 cup mayonnaise		* 1/2 cup mayonnaise
-	* Kosher salt and freshly ground black pepper	+	* 1 Tablespoon lime juice
		+	* 1/2 teaspoon salt
		+	* 1/4 teaspoon black pepper
		+	* 2 tablespoons extra virgin olive oil
		+	* 1 tablespoon aji amarillo paste
		+	* 2 tablespoons cotija cheese
		+	* 1/4 cup Greek yogurt (optional)
	== Steps ==		== Steps ==
-	# Blend in food processor	+	# Combine all ingredients except the olive oil in a blender process until smooth.
		+	# With the motor running, slowly drizzle in olive oil.
		+	# Transfer to a bowl and refrigerate until ready to serve.
		+	# Store the sauce in an airtight container in the fridge for up to 1 week.

---

Current revision as of 15:47, 14 October 2025

Ingredients

• 3 jalapeños seeded, ribs removed and roughly chopped
• 1 cup fresh cilantro leaves
• 2 green onions chopped (green parts only)
• 2 cloves garlic peeled
• 1/2 cup mayonnaise
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aji amarillo paste
• 2 tablespoons cotija cheese
• 1/4 cup Greek yogurt (optional)

Steps

1. Combine all ingredients except the olive oil in a blender process until smooth.
2. With the motor running, slowly drizzle in olive oil.
3. Transfer to a bowl and refrigerate until ready to serve.
4. Store the sauce in an airtight container in the fridge for up to 1 week.