Peruvian Green Sauce Recipe
I love to make this Peruvian green sauce recipe inspired by Aji Verde Sauce!
My recipe is not traditional but inspired by the delicious Aji Verde Sauce. I love the green color of this recipe, the fresh flavor, and the creamy texture.
I enjoy making this recipe in the summer and fall when I have lots of peppers. I ask myself, what can I do with all of these, from hot sauce to salsa to green sauce I am always looking for new saucy ways to use my peppers!
My Love For Sauce
I enjoy it with so many different such as my Air Fryer Tofu and Air Fryer Okra recipes.
I’ll make this sauce/dip and have leftovers. This sauce can bump up a burrito, oven-roasted chicken thighs, salad, oven-roasted french fries, roasted sweet potatoes, and even a spicy kick for ramen noodles.
Now, this Roasted Poblano Pepper Sauce is a bit more advanced than a quick 5-minute salad dressing. However, I promise it is still super easy. You can make this dipping sauce for many different foods and impress your family, friends, and loved ones with your cool sauce skills!
Tools
- Food Processor or high-powered blender
- Baking sheet
- Tongs
- Measuring cups and spoons
Key Ingredients: Chili Peppers
I use green chile peppers for this spicy sauce.
Poblano Peppers: Poblano Peppers, are the star of this sauce. They are flavorful and mild peppers, similar to bell peppers. If you want a spicier poblano, let it ripen up to a red color!
Jalapeno peppers: This is the little zing to this sauce. You could go a little hotter if you would like by adding a habanero rather than my favorite, jalapenos.
Other Peppers: Do you have other green peppers such as serrano peppers or banana peppers? You can roast and use them in this sauce!
Other Ingredients
Green Herbs: You can go crazy with the possibilities of herbs with this sauce. I used cilantro leaves for this spicy green sauce.
Extra Virgin Olive Oil: I recommend using high-quality olive oil. The oil marries the flavors. For this recipe, I used California Olive Ranch, 100% California Medium.
Red Vine Vinegar: I use a little for a bit of tang and acid.
Greek Yogurt: Greek Yogurt is the touch of creaminess that makes this sauce heavenly. I use Greek Yogurt rather than mayonnaise to lower the fat and bump up the protein without sacrificing flavor.
Optional add-ins: You can add in green onions, garlic clove, and citruses such as fresh lime juice, lime zest, or lemon juice.
How To Make This Recipe
Step 1: Roast Peppers
Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin (optional to include Aji Amarillo paste).
Step 3: Season and Adjust Consistency
Blend until smooth. Taste and season with salt and pepper as needed.
If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
How To Use This Recipe
There are many ways you can use this delicious Peruvian green sauce recipe.
The perfect dipping sauce: Use this for french fries, roasted sweet potatoes, or tofu bites.
A sauce to smother a flavorful Peruvian chicken recipe: For example, this New York Times Cooking Recipe Peruvian Roasted Chicken.
Great platings: Use this sauce to dress up a plate with roasted veggies like potatoes, broccoli, and red onion, and top it with salty cheeses like cotija cheese.
How To Store This Recipe
This recipe is stored in an airtight container in the refrigerator for up to a week and three months in the freezer.
Fun Facts: Peppers & Capsaicin
Capsaicin is a molecular compound found in spicy peppers. Capsaicin causes that burning sensation on the tissue it comes in contact with, and yes, this includes your skin!
Most capsaicin is found in the white pith that attaches the seeds to the walls of the pepper. Capsaicin can have a lovely impact on metabolism, pain, and even, pests in the garden! Thereupon, let’s review those a little further.
Metabolism
Research has shown Capsaicin can boost metabolism and suppress appetite in humans. Research has shown Capsaicin seems to raise body temperature which in turn uses up more energy for the body.
Pepper as a Pain Fighter
Yes, the capsaicin found in peppers is a natural pain reliever when applied to the skin. Research has shown capsaicin depletes a chemical released by cells in the body that indicates pain. Capsaicin is a common ingredient in creams and balms used to treat arthritis, back pain, and post-surgery pain.
Capsaicin and Those Garden Pests
The capsaicin found in peppers can help deter garden pests like rabbits, deer, and squirrels. How? it’s all about the birds.
Birds are insensitive to capsaicin. You can add pepper seeds to bird seeds. Doing this deters rodents from rummaging through your garden. Because mammals are sensitive to capsaicin, peppers can be used as a pesticide to deter our furry friends from eating up our gardens!
Some Other Recipes to Try
This Roasted Poblano Pepper Sauce recipe not only pairs well with my Air Fryer Okra recipe but also with my Herb Focaccia and Grilled Shrimp.
Peruvian Green Sauce Recipe
Equipment
- Food Processor or high-powered blender
- Baking Sheet
- Tongs
- Measuring Spoons and Cups
Ingredients
- 2 poblano peppers, quartered
- 2 jalapenos, halves
- ¼ cup Greek yogurt full-fat
- 2 tbsp olive oil
- 1/4 cup cilantro
- 2 tbsp rice wine vinegar or white vinegar
- 1/8 tsp Kosher salt
- 1/8 tsp black pepper
Instructions
Step 1: Roast Peppers
- Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
- Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
- Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
- In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin. (optional Aji Amarillo paste)
Step 3: Season and Adjust Consistency
- Blend until smooth. Taste and season with salt and pepper as needed.
- If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
- Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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