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Lighter Peruvian Green Salsa (Aji Verde)

Prep: 5 min
Cook: 5 min
Total: 10 min

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


Step 1

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.

Step 2

Store in the fridge for up to 9 days.

Step 3

Enjoy on freshly grilled vegetables, roasted chicken or even as a party dip with fresh veggies like celery and mini bell peppers!