Peruvian Aji Verde Sauce

Why You’ll Love This

Aji verde is a bold, creamy Peruvian green sauce made with fresh cilantro, jalapeños, garlic, and lime — and it comes together in just a few minutes. This creamy green sauce is bold, herbaceous, and spicy — the perfect finishing touch for grilled chicken, roasted potatoes, or rice bowls. It’s a staple in Peruvian cuisine and comes together in minutes with fresh ingredients and a blender.

Ingredients

• Fresh cilantro
• Jalapeños (or serrano for extra heat)
• Garlic
• Lime juice
• Mayonnaise
• Olive oil
• Salt
• Optional: Cotija cheese or Greek yogurt for creaminess

How to Make It

1. Remove stems from cilantro and roughly chop jalapeños.
2. Add all ingredients to a blender or food processor.
3. Blend until smooth and creamy.
4. Taste and adjust salt or lime as needed.

Tips for Success

• Use fresh cilantro — stems are okay, but remove any wilted leaves.
• Adjust heat by using fewer jalapeños or swapping for serrano if you want it spicier.
• Add cheese or yogurt for a thicker, tangier version.

Substitutions

• Swap mayo for Greek yogurt or sour cream for a lighter version.
• Use lemon juice if lime isn’t available.
• Cotija cheese can be replaced with Parmesan or omitted.

Serving Suggestions

• Spoon over grilled chicken, steak, or shrimp.
• Drizzle on roasted potatoes or vegetables.
• Use as a dip for fries or empanadas.
• Add to rice bowls or tacos for a flavor boost.

Storage

Store in an airtight container in the fridge for up to 5 days. Stir before serving.

FAQ

Is aji verde spicy?
Yes — it has a kick from jalapeños, but you can reduce the amount to make it milder.

Can I freeze aji verde?
It’s best fresh, but you can freeze it in small portions for up to 1 month.

What does aji verde taste like?
It’s creamy, tangy, herbaceous, and spicy — like a Peruvian chimichurri with mayo.