The so-called Ají Verde sauce served in many Peruvian restaurants in anglophone America is essentially a fusion of Peruvian, Mexican, and North American cuisine. It's not really something you'd find in Peru at all but well worth making because it's absolutely divine. A true magical sauce that goes well with any grain bowl or grilled goods, such as steak, grilled veggies, or Peruvian chicken.
INGREDIENTS
- 2 Jalapeños
- 1 handful cilantro
- 2-3 cloves garlic
- 3 Tbsp avocado oil
- 1.5 Tbsp lime juice
- 1/2 cup mayonnaise - preferably homemade
- 1/4 cup freshly grated Parmesan
- sea salt to taste - *
DIRECTIONS
- Add all ingredients but mayonnaise and Parmesan to a blender or a jar into which your immersion blender fits and blend on high until bright green and smooth.
- Add mayonnaise and grated Parmesan and blend on low for only a few seconds. If you blend on high or for too long you risk your mayonnaise curdling.
- Serve immediately or store in an air-tight container in the fridge.
NOTES
* my mayo and Parmesan were salty enough so I didn’t add any salt. Make sure you try your sauce first before adding salt.
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