Aji Verde Aoli
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
What is an aoli? What is Aji Verde? An aoli is nothing more than a mayonnaise-based sauce. A traditional aoli was plain mayonnaise with fresh chopped garlic added; nothing too extraordinary. As food trends have become more global aoli recipes now contain a variety of ingredients and are quite popular. You might have seen sriracha and mayonnaise at the local grocery store now – that’s too is an aoli!
Aji Verde is a classic Peruvian condiment or sauce. You can think of it as the Peruvian version of ketchup for French fries or ranch dressing for vegetables. Aji verde is a bright and vibrant sauce that is best described as cool and creamy with a tiny kick.
In this version I have increased the fruit and vegetable content quite a bit by including a full avocado and omitting cheese, as well as halving the mayonnaise quantity. I’ve also deseeded the jalapeno so it sauce is not too spicy. If you like heat feel free to leave in the seeds and pith (white ribs) which carry all the spicy heat in a pepper.
Lastly, as a recipe note when, working with a food processor and especially a blender it’s best to rough chop the ingredients before adding them. It makes for a more even mixture consistency.
Aji Verde Aoli (Jalepeno Avocado Mayo)
1/2 cup – Canola Mayonnaise
1 fruit – Avocado, Raw
2 cup – Cilantro, Fresh, rough chopped
2 pepper – Jalapeno, de-seeded, roughly chopped
1 fruit – Lime, juiced
1 clove – Garlic, minced
1 tbsp – Canola Oil
4 tbsp – Water
1/4 tsp – Coarse Kosher Salt
Combine cilantro, jalapeno, garlic, and avocado into food processor. Pulse for 10-15 seconds at a time; scraping sides down between pulses until a paste is formed. The cilantro and jalapeno should be small pebble sized bits.
Add mayonnaise, lime and oil. Pulse for 20 seconds until well mixed and creamy. Cilantro and jalapeno should now look like small flecks. Aoli will be thick. Add water 1 tbsp at a time and pulse to mix. Test consistency and repeat adding water until you get the consistency you want.
– thick aoli is best for sandwiches, spreads, dips
– thin aoli is good for salads, vegetables, and as a sauce
|Calories:||85.44 kcal||Protein:||0.37 g||Carbs:||1.88 g||Total Fat:||8.79 g|
|Sat Fat:||0.89 g||Cholesterol:||2.67 mg||Sodium:||74.26 mg||Fiber:||1.14 g|
Photo Credit: Andrew Dole