Peruvian Ají Verde (Peruvian Green Sauce)
A classic Peruvian ají verde sauce with herbal cilantro, ají amarillo paste, huacatay paste, cotija, and more. Serve with roasted potatoes, grilled meats, or even with chips. It'll be your new favorite condiment!
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Equipment
Ingredients
- 1 bunch cilantro - cut at the base of the leaves (fine stems are okay)
- ½ to 2 jalapeños - stemmed and seeded, cut in chunks
- 2 scallions - green parts only, cut in 2" pieces
- 2 tablespoons cotija - feta is a good substitute cut in chunks
- 1 tablespoon ají amarillo paste - more or less to taste
- 2 teaspoons huacatay paste
- juice of 1 lime
- 1 teaspoon white wine - or other mild vinegar
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ¼ to ½ teaspoon salt
Instructions
- Add all ingredients to the bowl of a large food processor.
- Pulse until smooth.
- Taste for seasoning and texture. (Add salt if necessary. The cheese is salty) Add a bit more olive oil for a thinner consistency.
- Enjoy!
Notes
Keeps in the refrigerator for several days.
I use a good olive oil mayonnaise or one I make myself. This is where most of the calories come from. Most recently, I have started substituting plain Greek yogurt for half of the mayonnaise.
Macronutrients (approximation from MyFitnessPal.com): 35 calories per tablespoon +/-; 0 g protein; 1 g carbohydrates; 3 g fat. Note: Based on a 1 1/4 cup batch and about 20 tablespoons. This is just a reference!
Nutrition
Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 1g | Fat: 3g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com