Peruvian Aji Verde Sauce Recipe

🧂 Ingredients

• 2 cups Fresh Cilantro
• 3 Jalapenos

  seeds removed
• 4 Garlic Cloves
• 1/2 cup Sour Cream
• 1/2 cup Greek Yogurt
• 1 Lime

  zested and juiced
• 1/4 cup Cotija Cheese

  crumbled
• 1/2 tsp Salt

Instructions

• 1 Rinse the fresh cilantro thoroughly and roughly chop it. Remove the stems if
  desired. Slice the jalapeños lengthwise and remove the seeds for a milder heat
  (leave some seeds for extra spice, if preferred). Peel the garlic cloves.
• 2 In a blender or food processor, combine the 2 cups fresh cilantro, 3 jalapeños,
  4 garlic cloves, ½ cup sour cream, ½ cup Greek yogurt, ¼ cup cotija cheese, and
  the juice of 1 lime.
• 3 Add a generous pinch of salt to taste. Blend on high until the mixture becomes
  smooth and creamy, scraping down the sides as needed to ensure an even blend.
• 4 If the sauce is too thick, add a small splash of water or more lime juice to
  reach your desired consistency. Taste and adjust seasoning with more salt or
  lime juice if needed.
• 5 Transfer the Aji Verde to a jar or airtight container. Use immediately or
  refrigerate for up to 5 days. The flavors will continue to meld over time,
  making it even more delicious the next day.

Nutrition Info