The “Liquid Gold” of Peru
Known in Peru as Aji Verde, this vibrant sauce is a sensory explosion. It balances the herbaceous punch of fresh cilantro with the creamy richness of mayo and the subtle, lingering heat of jalapeños. Once you try it, you’ll want it on everything.
The ingredient
The Fresh Base
- Fresh Cilantro2 Bunches
- Jalapeños (De-seeded)3 Large
- Fresh Garlic Cloves2-3 Large
- Green Onions2 Stalks
The Creamy Finish
- Mayonnaise1/2 Cup
- Sour Cream or Greek Yogurt1/4 Cup
- Fresh Lime Juice2 tbsp
- Extra Virgin Olive Oil2 tbsp
- Sea Salt & PepperTo Taste
The instruction
Prep the Herbs: Wash the cilantro thoroughly and remove the thickest part of the stems. Roughly chop the jalapeños (keep seeds in if you prefer an aggressive heat).
Pulse to Paste: Place cilantro, jalapeños, garlic, and lime juice into a high-speed blender or food processor. Pulse until a vibrant green paste forms.
Emulsify: Add the mayonnaise, sour cream, and olive oil. Blend on high until the sauce is completely smooth, silky, and pale green.
The Cure: Taste and adjust salt. For the best flavor, refrigerate for at least 30 minutes before serving. This allows the garlic and lime to mellow and marry.
