Aji Verde is a spicy, creamy, and herb-packed green sauce that hails from Peru. Known for its vibrant color and bold flavor, this beloved condiment is traditionally served with Pollo a la Brasa (Peruvian rotisserie chicken), but its versatility makes it a perfect match for grilled meats, vegetables, sandwiches, and more. Made with cilantro, spicy peppers, garlic, lime, and mayonnaise, it brings a zesty kick to any meal.
Why You’ll Love This Recipe
This sauce is incredibly easy to make and comes together in just minutes. It’s the kind of recipe you’ll keep returning to—whether you’re entertaining guests or upgrading your weekday dinner. Aji Verde is fresh, tangy, and spicy, with just the right amount of creaminess. Plus, you can easily adjust the heat level to suit your taste. Once you try it, you’ll want to drizzle it over everything.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh cilantro
- Jalapeños or Aji Amarillo peppers (fresh or paste)
- Garlic cloves
- Lime juice
- Mayonnaise
- Parmesan cheese
- Olive oil
- Salt
- Optional: Huacatay (Peruvian black mint) or fresh mint
directions
- Cut the stems off the jalapeños and remove seeds for a milder sauce. Roughly chop the peppers and garlic.
- In a blender or food processor, add cilantro, peppers, garlic, lime juice, mayonnaise, Parmesan cheese, and salt.
- Blend until smooth.
- With the motor running, slowly drizzle in the olive oil to emulsify the sauce and make it creamy.
- Taste and adjust seasoning if needed—add more lime for brightness, more peppers for heat, or more salt for flavor.
- Chill the sauce for at least 30 minutes before serving to let the flavors meld.
Servings and timing
Yields approximately 1 ½ cups
Serves: 6–8 people as a condiment
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Variations
- Use Greek yogurt instead of mayo for a tangier, lighter option.
- Add an avocado for a thicker, creamier texture.
- Try serrano peppers instead of jalapeños for extra heat.
- Swap Parmesan with cotija cheese or nutritional yeast for a different twist.
- Add a small amount of honey or sugar to balance out the heat and acidity.
storage/reheating
Store Aji Verde in an airtight container in the refrigerator for up to 5 days.
Do not freeze, as the texture can separate and become watery.
No reheating is necessary—serve cold or at room temperature.
FAQs
What is Aji Verde made of?
Aji Verde typically includes cilantro, spicy peppers, garlic, lime juice, mayonnaise, and cheese—blended into a creamy green sauce.
Is Aji Verde supposed to be spicy?
Yes, it usually has a kick, but you can control the heat by using fewer peppers or removing their seeds.
Can I make Aji Verde without mayonnaise?
Yes, Greek yogurt or a vegan mayo alternative works well too.
What does Aji Verde taste like?
It’s creamy, herby, slightly tangy, and spicy—like a zesty green goddess dressing with a Peruvian flair.
Can I use a food processor instead of a blender?
Yes, but a high-powered blender will yield a smoother texture.
How do I make it more authentic?
Use Huacatay (Peruvian black mint) or Aji Amarillo paste if available for a traditional flavor.
How long does Aji Verde last in the fridge?
It lasts for up to 5 days when stored properly in the refrigerator.
Can I freeze Aji Verde?
Freezing is not recommended, as the texture and flavor can degrade.
What dishes pair well with Aji Verde?
Try it with grilled chicken, roasted vegetables, sandwiches, tacos, fries, or rice bowls.
Can I make it ahead of time?
Yes, and it actually tastes better after a few hours in the fridge as the flavors develop.
Conclusion
Aji Verde is a must-have sauce that brings bold, vibrant flavor to just about everything it touches. With its simple preparation and irresistible taste, this Peruvian green sauce is guaranteed to become a staple in your kitchen. Whether you’re using it as a dip, drizzle, or marinade, it adds a fresh, spicy punch to elevate any dish. Give it a try—you’ll be hooked from the first spoonful.
PrintAji Verde (Peruvian Green Sauce)
A vibrant and creamy Peruvian cilantro‑jalapeño sauce, brightened with lime and garlic—perfect as a dip, sandwich spread, or drizzle over grilled meats and vegetables.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min (plus chilling)
- Yield: ½ cup (about 8 servings) 1x
- Category: Sauce / Condiment
- Method: Blended
- Cuisine: Peruvian
- Diet: Vegetarian
Ingredients
- 1 cup fresh cilantro leaves (packed, stems removed)
- 2–3 cloves garlic, peeled
- 1 jalapeño or serrano, stems removed (seeded for milder heat)
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream or Greek yogurt
- 1 Tbsp lime juice (fresh)
- 2 Tbsp vegetable oil (or olive oil)
- ½ tsp ground cumin
- Salt and pepper, to taste
- 2–4 Tbsp water (to thin, as needed)
Instructions
- Combine cilantro, garlic, jalapeño, mayonnaise, sour cream (or yogurt), lime juice, oil, and cumin in a blender or food processor.
- Blend until smooth and bright green.
- With blender running, add water one tablespoon at a time until sauce reaches desired consistency.
- Season with salt and pepper to taste, blending briefly to incorporate.
- Transfer to a jar or bowl, chill at least 30 minutes to allow flavors to meld.
- Serve cold or at room temperature alongside grilled chicken, tacos, sandwiches, roasted vegetables, or as a dipping sauce.
Notes
- For vegan version: use cashew cream or dairy‑free mayo/yogurt.
- Adjust heat by adding seeds or choosing mild chile.
- Make-ahead: sauce keeps in fridge up to 5 days in airtight container.
- Freeze in ice‑cube tray for individual portions—thaw before serving.
Nutrition
- Serving Size: 1 Tbsp (15 ml)
- Calories: 35 kcal
- Sugar: 0.3 g
- Sodium: 50 mg
- Fat: 3.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 5 mg