Aji Verde (Spicy Peruvian Green Sauce) is a traditional Peruvian recipe for a sauce made from a blend of coriander, chillies and cheese. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Spicy Peruvian Green Sauce (Aji Verde).
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Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more...
Ingredients:
120ml mayonnaise
60g fresh coriander, mostly leaves but small stems are ok (from 1 big bunch of coriander or 1 ½ medium bunches)
2 medium jalapeños, seeds and membranes removed but reserved, coarsely chopped
2 garlic cloves garlic, coarsely chopped
30g grated Cotija or Parmesan cheese
1 tbsp lime juice
¼ tsp fine sea salt
Method:
Combine all the ingredients in a food processor or blender. Pulse to chop then blend until the coriander has broken into very small pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust the seasonings if necessary. This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavour is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde will keep well in the refrigerator, covered, for about a week.
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