Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Active Time
10 MIN
Total Time
1 HR 10 MIN
Yield
Serves : Makes 1 cup

Aji Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from Aji Amarillo paste, lime, scallions, and plenty of cilantro (some versions also include cheese and/or Huacatey, or “black mint,” paste). The fresh mint in this version isn’t at all traditional, but it is delicious—feel free to skip it if you’d prefer. Aji Verde is terrific served alongside rotisserie chicken or grilled meats, but it’s equally good with roasted or grilled fish.

Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.

How to Make It

Step

Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.) Sauce can be stored in an airtight container in the refrigerator up to 3 days.

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