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.<\/p>\n\n\n\n
Known as aji verde<\/em>, 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 <\/em>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 <\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Are you ready to meet your new favorite hot sauce? Once you make this Peruvian green sauce, you may pour it over everything you make.<\/p>\n","protected":false},"author":14,"featured_media":124857,"comment_status":"closed","ping_status":"closed","template":"","tags":[2611,2847,3032,3078,3581,5372,6805,1870,2041,2144,2159,2160],"recipe_category":[2327,1782,1790,1791,1792,1793],"yoast_head":"\n