Aji Verde (Spicy Peruvian Green Sauce)

Instructions

1. 1

   In a Food Processor or Blender, combine all of the ingredients. Blend until the Cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).

2. 2

   Taste, and adjust if necessary. This sauce is intentionally bold and spicy and is usually just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of Olive Oil while running the Food Processor. If it's not spicy enough, add some of the reserved Jalapeno seeds and blend again. If it doesn't have enough zip, add another tablespoon of Lime Juice and/or a pinch of Fine Sea Salt.

3. 3

   Aji verde keeps well in the refrigerator, covered, for about 1 week.

Notes

Notes Make it dairy free: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor. Make it vegan: I think you could replace the mayonnaise with equal parts vegan sour cream, and omit the cheese. Or for a similarly creamy cilantro sauce, try my avocado dip. You can add extra jalapeño if you want it to be more spicy.

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