Aji Verde Ranch
This creamy, flavor-packed sauce blends charred jalapeño, ají amarillo paste, and fresh cilantro into a bold Peruvian-inspired twist on classic ranch. Cool, tangy, and just the right amount of spice, it comes together in a blender in minutes and pairs perfectly with wings, crisp veggies, salads, and everything in between!
Equipment
- Jars
Ingredients
- 1 fresh jalapeño, seeded if less heat is preferred
- ½ tbsp ají amarillo paste
- ½ cup fresh cilantro leaves + 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, sour cream or plain greek yogurt also works
- ¼ – 1/3 cup Alta Dena Dairy Protein Milk, as needed
- 2 tbsp finely ground queso cotija
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Char the jalapeños over a flame or under the broiler until lightly blistered. Cool slightly, then remove stems and the seeds as well if you want less heat.
- Add jalapeños, ají amarillo paste, cilantro, green onion, garlic, lime juice, mayonnaise, crema, queso cotija, salt, pepper, and ¼ cup protein milk to a blender. Blend until thick, creamy, and fully emulsified.
- Blend in more protein milk a tablespoon at a time until you reach a classic ranch consistency – thick enough to cling to wings but still spoonable.
- Refrigerate at least 30 minutes to allow the flavors to meld. Serve alongside wings, fresh veggies, salads, or anything else you love dipping in ranch!
Notes
- Charring the jalapeño is worth the extra minute – it adds a subtle smokiness that sets this apart from a basic blended sauce.
- Ají amarillo paste can be found at most Latin grocery stores or online. Don’t skip it – it’s the ingredient that gives this its signature flavor.
- Taste before adding salt – queso cotija is already salty, so season gradually at the end.
- This gets better the longer it sits. Make it the night before and the flavors will be even more developed by serving time!
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