In This Post: Everything You Need For Aji Verde
Lindsay’s Notes
This little green sauce is NUMMY central! She’s spicy, she’s versatile, and she is wanting to be put on every food you eat. Aji Verde is a Peruvian spicy green sauce that’s used as a table sauce – think drizzles, swoops, and dips on top of all your favorite things.
This takes these black bean tacos to the next level. It is so fun as a swizzle on top of this plantain stew. It’s so delightful as a condiment for scrambled eggs and hashbrowns – one of my favorite weekend breakfasts! And I’m not above using it as a chip dip. Just ADDICTING.
I love a good green sauce (see also: basil sauce, magic green sauce, avocado mojo sauce). What makes this one unique is the creaminess that comes from the mayo and queso fresco (yum) and also the spice level. It is definitely a more pepper-forward sauce and packs a bit of heat, which you can scale up or down with the number of peppers you use. I made this using the ingredients that are readily available to me – instead of serranos, I often use jalapeños because they are easier for me to find. And I omit the more traditional additions of huacatay and aji amarillo pastes so I don’t have to make multiple trips around town or place any online orders for single-use ingredients. I just go with what I have (what you’ll see written here), and it’s irresistibly delicious. Prepare to have your whole life covered in this spicy Peruvian green sauce!
How To Make Aji Verde
Step 1: Put Everything in a Food Processor or Blender
Lots of good stuff here: cilantro, jalapeño, queso fresco, mayo, garlic, and lime juice.
Step 2: Blend It Up
You can choose how chunky (or not chunky) to make this! I prefer a smoother sauce for this one.
Step 3: Done! Enjoy!
This is great on tacos, bowls, salads, and just for dipping into with chips and veggies and crackers and literally EVERYTHING. It’s irresistible.
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5 from 4 reviews
The Perfect Match For Your Aji Verde
