Description
Creamy Peruvian Green Sauce (Aji Verde) made with cilantro, lime, garlic, and chilies. This easy, flavorful sauce is vegan-adaptable and delicious on tacos, chicken, seafood, and veggies.
Ingredients
- 1/2 cup mayonnaise, see notes for vegan.
- 1-2 jalapeños, or 1/2 of a serrano chili (use less for less spicy; you can always add more to taste)
- 1-2 garlic cloves
- 1 1/2 cups cilantro (packed)- thin stems ok
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, more to taste
Instructions
- Place all the Aji Verde ingredients in a blender (or food processor)
- Blend, scraping down sides if need be. (See notes for vegan)
- Blend until creamy. Taste. Adjust heat, salt, and lime to your liking, adding more of each if you want. You want this slightly salty.
Notes
Store in an airtight container in the fridge for 4-5 days. Freezing will lose its vibrant color.
Personal preference. Mayo is traditional. I prefer sour cream or a blend of sour cream and mayo. Or the vegan version below.
Vegan version. Instead of mayo, substitute 1/3 cup raw cashews and 1/3 cup water, and use 1/2 teaspoon salt. Blend cashews and water first- in a high-powered blender. (If your blender is not “high-powered” soak the cashews in water for 4 hours first, so they soften a bit.) Blend until creamy then add remaining ingredients- chilies, cilantro, garlic, salt and lime. Taste and adjust heat and salt to your liking. You want this slightly salty.
Nutrition
- Serving Size: -Using Cashews instead of Mayo!
- Calories: 83
- Sugar: 1.2 g
- Sodium: 81.4 mg
- Fat: 6.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 5.4 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 0 mg