Aji verde is a a mildly spicy Peruvian sauce made from chiles, parsley, and cilantro. It's a tasty accompaniment for grilled shrimp skewers.

Danielle Centoni
Source: Better Homes and Gardens


Credit: Victoria Pearson

Recipe Summary

20 mins
1 hr 25 mins (includes stand time)


Ingredient Checklist


Instructions Checklist
  • For marinade: In a small food processor combine garlic, parsley, cilantro, olive oil, lime zest and juice, salt, and the pepper. Pulse until finely chopped.

  • In a medium bowl toss shrimp in marinade. Chill, covered, 1 hour. (Meanwhile, if using wooden skewers, soak them in enough water to cover for 30 minutes.)

  • Thread shrimp onto skewers. Grill, covered, over medium-high 4 to 5 minutes or until opaque, turning once. Top with additional chopped parsley and/or cilantro. Serve with lime wedges and Aji Verde. Serves 8.

Aji Verde

In a food processor combine 1 1/2 cups fresh cilantro leaves, 1 cup fresh flat-leaf parsley leaves, 3 fresh jalapeno peppers, stemmed and seeded, and 1 to 2 serrano peppers, stemmed and seeded. Process to a fine texture. Add 6 Tbsp. sour cream, 1/4 cup olive oil, and 1/2 tsp. salt; process until smooth. Let stand 30 minutes before serving. Makes 1 1/2 cups.

Nutrition Facts

77 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 79mg; sodium 352mg; potassium 164mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 10g; trans fatty acid 0g; vitamin a 279IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 40mg; iron 0mg.