Servings:
6
servings
6
servings
Aji Verde Ranch
Aji Verde Ranch is a bright, creamy Peruvian-inspired sauce that combines charred jalapeño, ají amarillo paste, fresh cilantro, and tangy crema for a bold twist on classic ranch. It’s cool, tangy, and pleasantly spicy — perfect as a dip, dressing, or spread. This quick blender sauce comes together in minutes and elevates wings, roasted vegetables, tacos, grilled meats, and salads. Make a batch ahead to let the flavors deepen overnight.
Prep:
10 minutes
10 minutes
Total:
10 minutes
10 minutes
Equipment
-
Blender or food processor
-
Measuring spoons and cups
-
Jar or airtight container for storage
Ingredients
-
1
fresh jalapeño, seeded if you prefer less heat -
½
tbsp
ají amarillo paste -
½
cup
fresh cilantro leaves and tender stems -
1
green onion, roughly chopped -
1
small garlic clove -
1
tbsp
fresh lime juice -
¼
cup
full-fat mayonnaise -
¼
cup
Mexican crema, or sour cream / plain Greek yogurt -
¼–1/3
cup
milk, add as needed to reach desired consistency -
2
tbsp
finely ground queso cotija (or grated Parmesan) - Salt and pepper, to taste
-
1
tbsp
olive oil
Instructions
-
Char the jalapeño over an open flame, on a gas stovetop, or under a hot broiler until the skin is blistered and blackened in spots. Turn it to ensure even charring. Allow the pepper to cool slightly, then remove the stem and, if desired, scrape out the seeds for milder heat. The charred skin gives the sauce a subtle smoky depth.
-
In a blender or food processor combine the charred jalapeño, ají amarillo paste, cilantro leaves and tender stems, roughly chopped green onion, garlic clove, fresh lime juice, mayonnaise, Mexican crema (or sour cream/Greek yogurt), finely ground queso cotija, salt, pepper, and ¼ cup milk. Add the olive oil.
-
Blend on high until the mixture is thick, smooth, and fully emulsified. Stop and scrape down the sides once or twice to ensure even blending. The texture should be creamy and well combined.
-
If the sauce is too thick, blend in additional milk one tablespoon at a time until you reach the desired consistency — thick enough to cling to wings or vegetables, yet spoonable for salads. Taste and adjust seasoning, keeping in mind that cotija is salty; add salt gradually.
-
Transfer the aji verde ranch to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, refrigerate overnight. Shake or stir before serving.
-
Serving suggestions: use as a dipping sauce for wings, a dressing for salads, a sauce for tacos or grilled meats, or a spread for sandwiches and bowls. It also pairs well with roasted or raw vegetables.
Notes
- Charring the jalapeño adds a smoky layer that complements the bright, herb-forward flavors. Don’t skip this step if you can avoid it.
- Ají amarillo paste is the ingredient that gives this sauce its characteristic Peruvian flavor. It’s widely available at Latin markets and many grocery stores; you can substitute another mild chili paste if needed, but the flavor will change.
- Adjust the heat by removing seeds and membranes from the jalapeño or use a milder pepper. For more heat, leave the seeds in or add a pinch of extra ají amarillo paste.
- Queso cotija adds savory saltiness and a slightly grainy texture when finely ground. If using a saltier cheese, reduce added salt. Grated Parmesan can be used as an alternative.
- Storage: keep refrigerated in an airtight container for up to 5 days. Stir or shake before using; if it separates slightly, re-emulsify in a blender or whisk briefly.
- Make-ahead tip: the sauce develops more complex flavor after sitting overnight, so consider preparing it a day ahead when planning meals or entertaining.
Enjoy this recipe? Leave a comment below with how you used the sauce!