Peruvian Aji Verde Sauce Recipe

If you’re hunting for a vibrant, fresh sauce that can brighten up your meals in a snap, then you’re going to be obsessed with this Peruvian Aji Verde Sauce Recipe. I first discovered this silky, herb-packed sauce on a trip to Peru, and it completely transformed how I think about dipping sauces. Whether you’re drizzling it over grilled chicken or dipping crispy plantain chips, this sauce brings an irresistible kick and creaminess all at once. Trust me, once you try this, you’ll want it on everything!

this …

Ingredients You’ll Need

Each ingredient in this Peruvian Aji Verde Sauce Recipe plays a crucial role in layering the flavors — the fresh herbs give it that bright green color and freshness, while the mayo and cheese bring creaminess. Aji Amarillo paste is essential for authentic flavor, and don’t skip the lime juice for acidity!

• Fresh cilantro: Choose bright, vibrant bunches without yellowing leaves for the best flavor.
• Fresh mint leaves: Adds a cool brightness to balance the cilantro.
• Garlic cloves: Use fresh cloves to get that punchy garlicky zing.
• Jalapeño pepper: Seed it if you want less heat; keep seeds if you like it spicy!
• Low-fat mayonnaise: Provides creamy texture without weighing the sauce down.
• Cotija cheese: Or Parmesan if you can’t find cotija; it adds salty, nutty depth.
• Water: Helps thin the sauce to the perfect drizzly consistency.
• Aji Amarillo Paste: This Peruvian yellow chili paste is a game-changer—adds flavor and mild heat.
• Fresh lime juice: Essential for balancing richness with acidity.
• Salt: Enhances all the other flavors perfectly.

Variations

I love how flexible this Peruvian Aji Verde Sauce Recipe can be. Over time, I’ve played around with it to suit different meals or dietary needs, and it always comes out delicious. Don’t be afraid to tweak it based on what you have on hand or how spicy you like it.

• Dairy-Free: Swap the mayo for a vegan mayo and omit the cheese for a creamy, dairy-free version I swear by.
• Spicy Boost: Add more jalapeño or a dash of cayenne if you want an extra kick—just remember to balance with a bit more lime.
• Herb Swap: Sometimes I throw in some parsley or basil if my cilantro stash is low—it changes the flavor slightly but is still fantastic.

How to Make Peruvian Aji Verde Sauce Recipe

Step 1: Prep Your Fresh Herbs and Veggies

First things first, break off the bottom half of the cilantro stems—that part can be bitter—then wash and roughly chop the herbs. Seed your jalapeño if you want to keep it mild. This prep is quick but so important because fresh herbs are what make this sauce truly sing.

Step 2: Blend Everything Until Silky Smooth

Throw all the ingredients into your food processor or blender: cilantro, mint, garlic, jalapeño, mayonnaise, cotija cheese, water, Aji Amarillo paste, lime juice, and salt. Pulse and process until it’s silky and well combined. If it’s too thick, add a splash more water to get the perfect drizzling consistency. The key here is a smooth texture—it makes such a difference in how the sauce coats your dishes.

Step 3: Taste and Adjust

Before you call it done, taste your sauce. Does it need more salt? More lime? A little extra heat? This is your moment to personalize it exactly how you like. I always find that a little extra lime juice brightens it up beautifully. Once satisfied, cover it and refrigerate until ready to serve—ideally a bit chilled.

How to Serve Peruvian Aji Verde Sauce Recipe

Garnishes

I often sprinkle a little extra cotija cheese on top just before serving—the salty tang pairs beautifully with the creamy sauce. Sometimes a light drizzle of olive oil or a few fresh cilantro leaves scattered on top make it look as good as it tastes.

Side Dishes

This sauce is a dream with grilled chicken, roasted vegetables, or even tossed with crispy fried plantains. I also love it stirred into grain bowls or served alongside fried seafood for that bright, flavorful hit.

Creative Ways to Present

For special occasions, I like serving the sauce in small dipping bowls alongside a colorful spread of Peruvian street food—think yucca fries, empanadas, and skewers. It adds that authentic touch and everyone loves dipping into the zesty green sauce!

Make Ahead and Storage

Storing Leftovers

I keep any leftover sauce in a sealed jar or airtight container in the fridge, where it stays fresh for about a week. Before serving again, give it a quick stir and a small squeeze of lime to refresh the vibrancy.

Freezing

Freezing is possible but I recommend freezing in ice cube trays for easy portion control. Once frozen, pop the cubes into a freezer bag. When you thaw them, give it a good stir; the texture holds up pretty well, though it’s best used soon after thawing.

Reheating

This sauce is best served cold or at room temperature, so instead of reheating, just let it come to room temp out of the fridge. If you do want it a bit warmer, a gentle stir in a bowl at room temperature is usually enough.

FAQs

Final Thoughts

I absolutely love how this Peruvian Aji Verde Sauce Recipe brings a punch of freshness and tang that can liven up even the simplest meal. When I first tried making it at home, I was amazed at how easy and versatile it is—plus, my family goes crazy for it, especially as a dipping sauce for snacks. Seriously, keep this recipe on your radar and you’ll find yourself reaching for it again and again. Give it a try, and I promise you’ll be hooked on this green magic just like I am!

Print