This Peruvian green sauce is an aji verde-inspired variation made with cilantro, jalapeño, mayonnaise and lime. A small spoonful of Savory Dust adds the Desert Dust twist.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 packed cup (about 40 g) cilantro leaves and tender stems, washed and dried
1/2 cup (120 g) mayonnaise
2 tablespoons (30 g) plain Greek yogurt
1 small jalapeño, stemmed and seeded
1 small garlic clove
1 tablespoon (15 ml) lime juice
1/2 level teaspoon (2.5 ml) Savory Desert Dust
1–2 tablespoons (15–30 ml) cold water, as needed
Directions
Prepare the ingredients. Pat cilantro dry. Roughly chop it and the jalapeño. Remove the chile seeds and pale ribs for a milder start, and wash your hands after handling.
Blend the base. Put mayonnaise, yogurt, lime juice, garlic, jalapeño and Savory Dust in a small blender or food processor. Blend until the garlic and chile are finely broken down.
Add the cilantro. Add cilantro and 1 tablespoon water. Blend in short bursts until green with tiny herb flecks, scraping down as needed. Add the second tablespoon water only if needed to make a thick, spoonable sauce.
Chill briefly. Transfer to a clean covered container and refrigerate 15 minutes. Taste a small spoonful after chilling; the garlic, chile and seasoning become more apparent as the sauce stands.
Serve cold. Spoon over grilled chicken, roasted vegetables or potatoes at serving time. Keep unused sauce refrigerated and use a clean spoon so raw meat juices never enter the container.
Yield: About 1 cup; 8 servings. Prep timing: 10 mins + 15 mins chilling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
It is a clearly labeled aji verde-inspired Desert Dust variation. Jalapeño, cilantro, mayonnaise and lime make an accessible green sauce; Savory Dust changes the seasoning. It does not claim to reproduce every regional or restaurant version.
CAN I USE ALL CILANTRO STEMS?
Use leaves and the tender upper stems. Thick lower stems can be fibrous and harder to blend in a small machine. Wash and dry the herbs so extra water does not make the sauce runny.
HOW SPICY WILL IT BE?
Jalapeños vary. Removing seeds and ribs gives a milder start, but it does not guarantee a mild pepper. Use half the chile initially if sensitive to heat, then blend in more only after tasting.
CAN I MAKE IT WITHOUT MAYONNAISE?
Replacing all the mayonnaise with yogurt makes a tangier, thinner sauce and is a different balance from this formula. For an egg-free version, use a suitable egg-free mayonnaise and check all ingredient labels; the listed recipe also contains dairy.
WHY IS MY SAUCE WATERY?
Wet herbs, a large lime or adding all the water at once can thin it. Pat herbs dry and add water gradually. Chill before judging the final texture; mayonnaise brand and yogurt thickness also make a difference.
HOW LONG DOES IT KEEP?
Refrigerate promptly in a sealed container at 40°F (4°C) or below and use within three days. Keep it cold at the table, returning it to the fridge within two hours, or one hour above 90°F (32°C).
CAN I FREEZE GREEN SAUCE?
Freezing can split a mayonnaise-and-yogurt sauce and dull the herb color, so make a small refrigerated batch instead. Savory Dust contains mustard; mayonnaise commonly contains egg and this recipe contains dairy. Always read the current labels.
