Aji Verde
Shared Serving.
Prep & Cook Time 15 min.
Ingredients Needed:
1 Bunch Cilantro
1 Bunch Green Onion
1 Jalapeno
1 Juicy Lime
1/2 container Crema (I like using El Salvadorian crema or Toffuti vegan sour cream)
3 Cloves Garlic
Olive Oil
Water (as needed)
Supplies Needed:
Cutting Board
Chef’s Knife
Blender
Rubber Spatula
The Process:
Remove cilantro leaves from stems.
Cut top of jalapeno and slice jalapeno in half.
Cut bottoms/bulb off of green onion. Rough chop green onion into smaller pieces.
Add cilantro leaves, jalapeno, green onion, and garlic cloves into blender.
Roll juicy lime and cut in half. Squeeze lime juice into blender.
Drizzle olive oil and splash of water into blender.
Blend on high speed.
Once fine pieces have been blended up well season with 1 tbs of “Peruvian Garlic”
Add in Crema or Vegan Sour Cream.
Blend on low speed until combined.
Taste and season more to your liking.
Sauce can be refrigerated up to 3 to 5 days. Goes great as a dipping sauce with tostones or chips, cassava/yucca, roasted chicken, and grilled or baked fish, fried eggs for breakfast, etc.