Lighter Peruvian Green Salsa (Aji Verde)
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Lighter Peruvian Green Salsa (Aji Verde)
Ingredients to make 6 servings
~2 tablespoons/serving
- 3 jalapeños, seeds removed and roughly chopped
- 3 habanero peppers, seeds removed and chopped (highly recommend using gloves)
- SUBS: 2 aji amarillo (yellow chiles) OR 2 tablespoons pasta de aji amarillo (yellow chili paste)
- 1 cup of cilantro (with stem), blended
- 4 garlic cloves
- 1/2 cup olive oil mayonnaise (reduced fat)
- 4 tablespoons 2% Greek yogurt
- juice from 1 lime
- 1 tablespoon white vinegar (or more if needed)
- sea salt to taste
- fresh cracker pepper to taste
- 3 tablespoons olive oil
Place all the ingredients – except the oil – in a powerful blender or food processor and blend, slowly add the olive oil as it blends to help it result in a smoother, silkier sauce. Season to taste with sea salt & pepper.
Store in the fridge for up to 9 days.
Enjoy on freshly grilled vegetables, roasted chicken or even as a party dip with fresh veggies like celery and mini bell peppers!
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