Try our Tangy Aji Verde Peruvian Green Sauce. It is perfectly Tangy Hot Sauce that’s adaptable for all dietary restrictions!
Tangy Aji Verde Peruvian Green Sauce has been a favorite of mine and many others to go with Peruvian Chicken and Rice. My family and I put this on everything as a dressing on salads, spreads on sandwiches, and dips for wings. This recipe is not just gluten-free but dairy, grain, and nut-free. This can be made to accommodate most food allergies.
Made with our Homemade Mayo this is an easy 5-minute recipe that will help add extra flavor to your lunch or dinner. (If you are looking for a vegan option, substitute with vegan mayo.)
When eating any raw vegetables or fruits we always visit our organic farmers market or grocery store for the best locally sourced ingredients. Let’s talk a little more about the ingredients before starting to create this finger-licking sauce!
Jalapenos are high in Vitamin A, B6, C, and K. This is a very versatile pepper used in many cuisines. Benefits can range from helping to fight infections, aid in stomach ulcers, and weight loss. They also have an antioxidant called carotene that may help fight damages to your cells. A mature Jalapeño can have a Scoville heat unit of 3,500 to 8,000. NCBI wrote about a study “Ironically, many lay people are under the impression that spicy foods can cause ulcers; to the contrary, there is evidence that capsaicin tends to prevent and accelerate healing of gastric ulcers. 68–70”
Cilantro is an antioxidant-rich herb that has many health benefits. It can help lower blood sugar, fight infections, and promote skin health. Rich in vitamins like folate, potassium, manganese, and endless more. This is widely used as a garnish on food for added crunch and freshness. According to research done by news-medical.net, “Cilantro is antimicrobial, helps manage diabetes, and has antioxidant effects.”
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Picking Your Acidity
Apple Cider Vinegar and Lime are some acidities that help cut some of the spice from the Jalapeño. By adding a subtle sweetness. Depending on if you have apple cider vinegar or just regular white vinegar make sure you’re using the right amount of liquid.
We tested freshly squeezed lime juice with store-bought lime juice. The result is, we still prefer the fresh-squeezed version. Since it’s stronger in flavor and gives a sweeter taste. Nothing is better than picking your own fresh produce
Removal of Seeds From Jalapeño
This might seem like a time-consuming step but it is well worth it. Especially if you are looking for a more balanced flavor. Removing the seeds from the jalapenos will give you two added benefits. This will lessen the spice level and your sauce will have a smoother texture without any seeds getting left behind. Simply use a spoon to scrape out the inside of the jalapeño and you are done!
NOTE: After handling spicy peppers, be sure to wash your hands immediately. You do not want to accidentally touch your eyes or face as it will sting.
Recipes To Try Your Green Sauce With:
Total Break Down of Recipe Cost ~ $6.46 / $0.40 per 1oz/2 Tbsp
How To Make Aji Verde (Green Sauce)
Servings: 1 Cup, 8 oz. | Course: Sauces | Cuisine: Peruvian
- 1 Cup Cilantro (leaves and only the tender part of the stems)
- 3 to 4 Whole Jalapeño (deseeded and cut in half)
- ½ Cup Mayo (used homemade mayo, can sub vegan mayo)
- ½ Cup Sour Cream (used plant-based or regular)
- 2 Cloves Garlic (halved)
- 1 Tbsp Apple Cider Vinegar
- 1 Whole Lime (juiced, to taste)
- 2 Tbsp Olive Oil
- 1 ½ Tsp Fine Mineral Salt (to taste)
Prep: 15 minutes
Time needed: 15 minutes.
- In your blender add in all your ingredients. Blend together the cilantro, jalapeños, garlic, olive oil, apple cider vinegar, lime juice, mayo, sour cream and salt until smooth.
- Taste and adjust by adding more salt or lime juice.
- When desired consistency and taste are reached pour your sauce into an airtight container. This recipe will store in the fridge for up to 5 days for best taste and makes about 1 cup of Sauce. The sauce will thicken when chilled. Enjoy putting this on everything!