Avocado aji sauce is my twist on the standard aji verde sauce that is often served in Peruvian restaurants. Packed with the same vibrant spicy and tangy flavors from jalapenos, cilantro, and lime. However, instead of mayonnaise, I use avocado.
This is one of those recipes that came about out of accident and necessity. I had a bunch of avocados, which were all ripening at the exact same time. So in my desire to not see them go to waste I decided to try a sauce. I find the avocado provides a thicker texture, it is also a great alternative for someone who does not eat eggs.
The recipe does use parmesan cheese so unfortunately, it is not vegan. However, if could try it with some Nutritional Yeast. If you do, leave me a comment on how it turned out!
Goes well with:
Avocado Aji sauce is the perfect accompaniment with my Peruvian Chicken recipe. It can also help elevate a simple salad, roasted vegetables, seafood, or even eggs.
How to make Avocado Aji:
Place cilantro (with the stems), avocado, lime juice, jalapeno (deseeded), parmesan cheese, and garlic cloves in a blender and blend. Taste and add seeds for more spice. That is it!
Cilantro stems are packed with flavor and are edible. This recipe is a great way to ensure the use of the full cilantro. You could even save up the stems from other recipes and use only the stems.
Add the jalapeno seeds after you have blended the sauce. This will give you greater control over the level of spice. Remember the spice is in the seeds and not the out skin of a chili.
How to store:
Stored in the fridge in an airtight container for up to two weeks. The acid from the lime helps prevent oxidization of the avocado which prevents it from browning.
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Reasons to make Avocado Aji Sauce:
Simple to Make– just add all the ingredients to a blender and press start. YUP it is that easy!
Versatile– Made with fresh and whole ingredients, this non-processed sauce can be served along with chicken, vegetables, fish or eggs.
Dietary Restrictions– As it is not made with mayonnaise like regular Aji Verde, it is a great alternative for someone who does not eat eggs.
Reduce Waste– Great use of a ripe avocado that you may not get to eat before it browns or goes bad. Also, a great way to use up those leftover cilantro stems.
Other Vegetarian Recipes:
avocado aji sauce
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Vegetarian
- Method: Blender
- Cuisine: Sauce
Description
Avocado aji sauce is packed with vibrant spicy and tangy flavors from jalapenos, cilantro, and lime. An eggless alternative to a Peruvian aji verde sauce.
Ingredients
- 1 small avocado (about 1/2 a cup)
- 2 cups lightly packed fresh cilantro,
- 2 medium jalapeños, deseeded (set seeds aside to add at the end)
- 2 cloves garlic, roughly chopped
- ⅓ cup (1 ounce) grated Cotija or Parmesan cheese
- 1 tablespoon lime juice
- ¼ teaspoon fine sea salt
Instructions
- Add all the ingredients to a blender and mix until smooth.
- Add the jalapeno seeds at the end to control the spice level
Notes
- You may need to add a little more lime jucie if the avocado is a little hard and the ingredients do not blend well together
Keywords: avocado aji sauce, aji verde sauce, Peruvian
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