Ingredients
Method
- Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week. Makes about 3/4 cup.
Notes
- For a milder aji verde, remove all seeds and membranes from the jalapeño peppers. For extra heat, leave some in.
- Use a high-speed food processor to ensure the sauce becomes truly smooth and creamy, avoiding any fibrous bits.
- The sauce's flavor deepens after an hour in the refrigerator, allowing the ingredients to meld. If the sauce is too thick, add a tiny splash of water or more lime juice to reach your desired consistency.
- Store aji verde in an airtight container in the refrigerator for up to 7 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a high-speed food processor to ensure the sauce becomes truly smooth and creamy, avoiding any fibrous bits.
- The sauce's flavor deepens after an hour in the refrigerator, allowing the ingredients to meld. If the sauce is too thick, add a tiny splash of water or more lime juice to reach your desired consistency.
- Store aji verde in an airtight container in the refrigerator for up to 7 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.