Peruvian Aji Verde

This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.
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Peruvian Aji Verde recipe

Peruvian Aji Verde

Best Uses:

  • As a dipping sauce for grilled chicken or fish
  • Stirred into Greek yogurt or sour cream and used as a dip for crudités or grilled vegetables
  • As a marinade for chicken
  • Tossed with grilled potatoes for a vibrant potato salad
  • Dolloped over deviled eggs or avocado toast
  • Tossed with grilled bread, tomatoes and onions for a twist on a panzanella salad 
  • 1¼ cupsServings

Ingredients

  • 2 cups fresh cilantro
  • 1/3 cup crumbled cotija cheese, queso fresco or full-fat feta cheese
  • 1 jalapeño chile pepper, chopped with seeds
  • 2 tbsp safflower oil
  • 2 tsp aji amarillo paste (NOTE: Aji amarillo paste is a Peruvian yellow hot pepper paste that can be found in Latin American grocery stores or purchased online. Omit if not ableto find; there is no equal substitute.)
  • 2 tsp fresh lime juice
  • ½ cup sour cream or olive oil mayonnaise
  • ½ tsp minced garlic
  • Pinch sea salt

Preparation

1. To a food processor, add cilantro, cheese, jalapeño, oil, aji amarillo paste and lime juice. Process until smooth, scraping sides of bowl as needed, and continue processing to a fine paste.

2. Add sour cream, garlic and salt and process until combined.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 119
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 19 mg
  • Fat Content: 12 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 179 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 4 g