Description
This Ultimate Aji Verde Recipe is a vibrant and zesty green sauce that brings a fresh, spicy kick to any dish. Made with fresh cilantro, jalapeños, garlic, lime juice, creamy mayonnaise, and Parmesan cheese, this versatile sauce is perfect for elevating tacos, grilled meats, sandwiches, or as a flavorful dip.
Ingredients
Scale
Herbs & Vegetables
- 1 bunch fresh cilantro
- 2 medium jalapeños (adjust to spice preference)
- 2 cloves garlic (optional; adjust based on taste)
Dairy & Condiments
- 1/2 cup mayonnaise (can substitute vegan sour cream for dairy-free option)
- 1/4 cup Parmesan cheese (can be swapped with Cotija cheese or omitted for vegan version)
- 2 tablespoons freshly squeezed lime juice
Instructions
- Prepare Ingredients: Rinse the cilantro and jalapeños thoroughly. Remove stems from the cilantro and optionally remove seeds from the jalapeños for less heat. Peel the garlic cloves if using.
- Initial Blending: In a food processor, add the fresh cilantro, jalapeños, garlic, and freshly squeezed lime juice. Blend the ingredients together for about 15-20 seconds until they are finely chopped and combined.
- Add Creamy Components: Add the mayonnaise and Parmesan cheese to the food processor with the blended mixture.
- Blend to Creaminess: Pulse and blend briefly until the mixture becomes smooth and creamy. Be careful not to over-blend to maintain some texture and avoid a watery sauce.
- Adjust and Serve: Taste the sauce and adjust seasoning if necessary, adding more lime juice or jalapeño for extra tang or heat. Serve immediately or refrigerate in an airtight container for later use.
Notes
- For a dairy-free version, substitute mayonnaise with vegan sour cream and omit the Parmesan or use a vegan cheese alternative.
- You can adjust the spice level by modifying the number of jalapeños or removing their seeds.
- This sauce pairs well with grilled meats, tacos, roasted vegetables, or as a dip for chips.
- Store the sauce refrigerated for up to 4-5 days in an airtight container.
