My new favorite summer sauce, this spicy Peruvian green sauce is perfect for anything you put on the grill. Aji verde sauce is great on meats, veggies, breads, french fries or even as a salad dressing if you are adventurous! Aji means chili pepper, and this spicy green sauce is made with jalapeño. Please note, this recipe is not authentic, it is only my version that uses similar ingredients that you would find in an aji verde sauce. Traditional aji verde is made wit huacatay, or black mint. Black mint is a difficult herb to find in the US, so I used mint instead. Not exactly the same, but I love the mint flavor added to this sauce.
I used my Thermomix® to make this sauce, but you can use a food processor or blender as well. No cooking required! Aji verde is a mayonnaise-based sauce, and also has Parmesan cheese, cilantro, garlic, lime juice and jalapeño. I am thinking to make it vegan, it would be interesting to use avocado as the base instead of mayo, and leave out the Parm cheese. If you try this, let me know in the comments below!
Peruvian Aji Verde
- 1-2 jalapeño peppers, seeded (depending on how spicy you want it)
- 1/2 cup mayonnaise
- 3 cloves garlic
- 2 cups fresh cilantro leaves
- 1/3 cup shredded Parmesan cheese
- 1 tbsp lime juice
- Pinch salt
- 1/4 cup mint leaves
- Add all ingredients to a Thermomix® bowl (or food processor or blender) and blend well into a sauce.
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