Peruvian Aji Verde
This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.
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- 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
- 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
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.
- Serving Size 1/4 cup
- Calories 119
- Carbohydrate Content 2 g
- Cholesterol Content 19 mg
- Fat Content 12 g
- Fiber Content 0 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