Just a reminder to beware of the seeds in the jalapeño. If you have dish or kitchen gloves, put 'em on when you're preparing the pepper. Other peppers like serrano and milder green chilies can be used for different heat tastes.
Place all ingredients in a food processor and pulse to a smooth puree.
Remove to a small bowl.
If the sauce appears really thick, thin it with a few drops of water, or enough to make a pourable consistency.
Depending on how firmly you pack the cilantro into the measuring cup, the sauce may be thicker than you had expected. Thin SLOWLY with drops of water. It thins out quickly.The sauce can be used right away, but after a day or two the garlic will "bloom" and it will be more garlicky and intense.If you like mild dishes, serve it right away and wait to serve it a day if you like garlic and heat. I love both, so I always make it ahead.Serving size: 1/4 cup2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Spicy Peruvian Green Sauce (Aji Verde)
Amount Per Serving
Calories 71Calories from Fat 46
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Condiment
Keyword: aji verde, spicy green sauce
Find this recipe online: https://simple-nourished-living.com/spicy-peruvian-aji-verde/