When you discover a hot sauce that is deliciously addictive, it’s hard to use another sauce. Blending fresh ingredients to make a flavorful, herbaceous sauce is the way to make a spicy creation. There’s no need to buy sauces from the store because they contain excess sodium, processed ingredients, dyes, and artificial flavors. The great thing about this spicy Peruvian green sauce is that the flavors come from natural ingredients. That’s right, no processed ingredients necessary.
Known as aji verde, Peruvian green sauce is one of the most common condiments in Peru. It’s the Peruvian equivalent to chimichurri in Argentina. It goes great on salads, quinoa, grilled vegetables, sweet potatoes, or as a dip for raw vegetables. Because aji verde typically contains mayonnaise or sour cream, we had to alter the recipe to make it raw vegan and cleanse-approved. Additionally, it often contains black mint, but this recipe calls for
- Prep Time:5m
- Total Time:5m
- 1/3 c raw cashews
- 1/3 c water
- 1 jalapeño, roughly chopped
- 1 garlic clove, minced
- 1 c cilantro, chopped
- 1/4 tsp. sea salt
- 1 tbsp. freshly squeezed lime juice
- Let it be known that if you only want to dip your toes into the spicy waters of this sauce, please de-seed the jalapeño.
- Add all of the ingredients to a blender and blend until smooth, scraping down the sides of the blender if necessary.
- Taste the sauce and adjust the flavors to meet your liking.
- Use the sauce immediately and store any leftovers in an airtight container in the fridge for up to 4 days.