Peruvian Aji Verde

• 1 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 cup sliced scallions
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 2-3 green chilies, seeded and roughly chopped (like jalapeños or serranos)
• Optional: 1/2 teaspoon ají amarillo paste for authentic flavor

Steps

1. 1 In a blender or food processor, combine cilantro, parsley, basil, garlic, and green chilies.
2. 2 Add vinegar, olive oil, water, scallions, cumin, salt, pepper, and sugar.
3. 3 Blend until smooth, adding more water if needed to reach desired consistency.
4. 4 Taste and adjust seasoning; add ají amarillo paste if using.
5. 5 Transfer to a jar or serving bowl.
6. 6 Let it sit for at least 30 minutes to allow flavors to meld before serving.

Nutrition

Tips

• For a milder sauce, reduce the number of chilies or remove the seeds.
• This sauce keeps well in the fridge, perfect for meal prep.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Reheat gently in a saucepan if desired.

Serving Suggestions

• Serve with grilled chicken, roasted potatoes, or as a dip for fresh veggies.

FAQ