Creamy Aji Green Sauce Recipes

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AJI VERDE (SPICY PERUVIAN GREEN SAUCE)



Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! 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! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories     Sauce

Time 10m

Number Of Ingredients 7

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

Steps:

  • In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny 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 if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor 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 keeps well in the refrigerator, covered, for about 1 week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

AJI VERDE (PERUVIAN GREEN CHILI SAUCE)



Aji Verde (Peruvian Green Chili Sauce) image

Make and share this Aji Verde (Peruvian Green Chili Sauce) recipe from Food.com.

Provided by Karina A

Categories     Sauces

Time 20m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 8

1 bunch cilantro
3 jalapenos
1 garlic clove
1/2 teaspoon salt, to start
1/4 cup olive oil, to start
mayonnaise, about 3 tblsp to start (Substitute with oil and blend until it becomes creamy if you want to keep this more authentic.)
1/4 cup water
fresh lemon juice or white wine vinegar

Steps:

  • Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
  • Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
  • Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
  • Serve with bread for dipping.

Nutrition Facts : Calories 500.9, Fat 54.3, SaturatedFat 7.5, Sodium 1181.2, Carbohydrate 4.8, Fiber 2.1, Sugar 2, Protein 1.2

PERUVIAN AJI VERDE



Peruvian Aji Verde image

Spicy Peruvian green sauce. Good for 2 weeks in the fridge.

Provided by Nancy Vargas

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 12

Number Of Ingredients 7

2 bunches fresh cilantro with stems
3 jalapeno peppers, seeded
1 lime, juiced
3 cloves garlic
½ cup reduced-fat mayonnaise, or more to taste
1 drizzle extra-virgin olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 4.1 g, Fat 1.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 110.8 mg, Sugar 2.3 g

PERUVIAN AJI-STYLE SAUCE



Peruvian Aji-Style Sauce image

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5 green onions
¼ cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Steps:

  • Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g

AJI VERDE RECIPE (PERUVIAN GREEN SAUCE)



Aji Verde Recipe (Peruvian Green Sauce) image

Aji Verde is a Peruvian green hot sauce. It's made up of fresh cilantro, aji amarillo, huacatay and cheese that makes it creamy and spicy. Typically served alongisde pollo a la brasa, it pairs well with roasted vegetables, chicken or bread.

Provided by Adrianna Adarme

Categories     Condiment

Time 15m

Number Of Ingredients 11

1 whole lime (juiced)
2 tablespoons olive oil
1/2 cup good-quality mayonnaise ((such as Hellmann's) )
3 ounces queso fresco or blanco
2 serrano peppers (ends trimmed )
1 bunch cilantro (with the leaves removed and stems discarded*)
4 garlic cloves (peeled )
2 green onions ( ends trimmed and roughly chopped)
2 teaspoons huacatay paste ((optional))
1 tablespoon aji amarillo paste ((optional))
1/4 teaspoon kosher salt

Steps:

  • To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
  • Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

Nutrition Facts : ServingSize 12 g, Calories 185 kcal, Carbohydrate 1.5 g, Protein 1.4 g, Fat 19.6 g, SaturatedFat 3.2 g, Cholesterol 11 mg, Sodium 222 mg, Fiber 0.4 g, Sugar 0.3 g

CREAMY AJI GREEN SAUCE



Creamy Aji green sauce image

A mayonnaise-based Brazilian dip with coriander, jalapeños, spring onions, garlic and cumin. Blitz it up and serve on a barbecue spread

Provided by Jennifer Joyce

Categories     Condiment

Time 10m

Yield Makes 250ml

Number Of Ingredients 8

small pack coriander
2 jalapeño chillies or green chillies
2 spring onions , chopped
1 garlic clove
1 tbsp white wine vinegar
juice 1 lime
pinch of cumin
4 tbsp mayonnaise

Steps:

  • Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.

Nutrition Facts : Calories 187 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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