Description
A vibrant and zesty Peruvian Aji Verde Sauce made with fresh cilantro, mint, garlic, jalapeno, and creamy low-fat mayonnaise. This versatile green sauce is perfect as a dipping sauce for chips, fried plantains, or drizzled over grilled chicken, adding a fresh and slightly spicy kick.
Ingredients
Scale
Herbs and Vegetables
- 1 bunch fresh cilantro
- 15 fresh mint leaves
- 1-2 cloves garlic
- 1 jalapeno pepper (seeded)
Sauce Base
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated cotija cheese (or Parmesan)
- 1/4 cup water
- 2 tablespoons Aji Amarillo Paste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Instructions
- Prepare the Cilantro: Break the bottom half of the stems off the cilantro bunch and discard the tough stems to avoid bitterness in the sauce.
- Combine Ingredients: Place the prepared cilantro, mint leaves, garlic cloves, seeded jalapeno, low-fat mayonnaise, grated cotija cheese, water, Aji Amarillo paste, fresh lime juice, and salt into the bowl of a food processor.
- Puree: Lock the lid securely on the food processor and blend the ingredients until the mixture is very smooth and homogenous. Taste the sauce and adjust seasoning by adding more salt if desired.
- Chill and Serve: Transfer the sauce to a container, cover, and refrigerate until ready to serve. Consume within one week for optimal freshness and flavor.
Notes
- This sauce is a classic Peruvian green sauce, perfect for adding bright and spicy flavors to dishes such as grilled chicken, fried plantains, and chips.
- Adjust the jalapeno quantity to control the heat level according to your preference.
- Use freshly grated cotija or Parmesan cheese for the best flavor; avoid pre-grated cheese for a fresher taste.
- Keep refrigerated and use within one week to maintain freshness and flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 17 kcal
- Sugar: 0.3 g
- Sodium: 77 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 2 mg
