Spicy Peruvian Green Sauce (Aji Verde)

5 from 2 votes

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.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Condiment

Cuisine: Peruvian

Keyword: aji verde, spicy green sauce

Servings:

Author: Hallie Harron | Simple Nourished Living

Equipment

Ingredients

1/3 cup light mayonnaise
2 green onions, quartered
1 cup cilantro sprigs
2 garlic cloves
1 large jalapeño, halved and seeded
Zest of 1 lime
2 tablespoons lime juice
2 tablespoons grated Parmesan cheese

Instructions

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.

Notes

Serving size: 1/4 cup

WW Points: 2

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2 SmartPoints (Green plan)

2 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

2 PointsPlus (Old plan)

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.

Nutrition