Peruvian Aji Verde Sauce Recipe

If you’ve been craving a sauce that packs a punch of fresh, vibrant flavors with just a touch of heat, then this Peruvian Aji Verde Sauce Recipe is about to become your new best friend in the kitchen. I absolutely love how this sauce combines cilantro, aji amarillo, and a hint of tangy lime, making it the perfect companion for everything from grilled chicken to crunchy fries. Keep reading, because once you try this, you’ll want it on everything!

this Recipe

Ingredients You’ll Need

The ingredient list for this Peruvian Aji Verde Sauce Recipe strikes the perfect balance between fresh herbs, creamy richness, and a spicy kick. When selecting ingredients, the quality of your herbs and peppers really shines through, so pick fresh cilantro, mint, and a good-quality aji amarillo paste if you can find it.

• Fresh cilantro: Choose bright green bunches without wilted leaves for that fresh, citrusy note.
• Fresh mint leaves: Adds a subtle cooling effect that complements the heat beautifully.
• Garlic cloves: Roasted can mellow the flavor, but raw is traditional and gives a sharp kick.
• Jalapeno pepper: Remove seeds for medium heat; leave them for extra spice if you dare.
• Low-fat mayonnaise: Keeps the sauce creamy but light; you can swap in Greek yogurt if preferred.
• Grated cotija cheese or Parmesan: Cotija brings authentic salty tang—Parmesan is a good store-bought alternative.
• Water: Adjusts the thickness for easy drizzling or dipping.
• Aji Amarillo paste: This is the star of the show for authentic Peruvian spice and fruity heat.
• Fresh lime juice: Adds brightness and a slight tang to balance the creaminess.
• Salt: Enhances all the flavors, never skip it!

Variations

I love experimenting with this sauce depending on what I’m serving it with. You’ll find that tweaking the heat level or swapping ingredients can take the Aji Verde to unexpected and delicious places.

• Milder Sauce: Once, I tried using only half a jalapeno and it turned out perfect for kids or anyone sensitive to spice.
• Dairy-Free Version: I’ve replaced mayo and cheese with avocado and a sprinkle of nutritional yeast for creaminess without dairy.
• Herb Twists: Adding some fresh parsley or even a little basil gave it an interesting depth one time when I didn’t have mint on hand.

How to Make Peruvian Aji Verde Sauce Recipe

Step 1: Prep Your Herbs and Garlic

Start by picking fresh, bright cilantro and mint—strip the bottom half of the cilantro stems because they can be bitter and tough. Peel your garlic cloves and seed your jalapeno if you want to control the heat. This prep step really sets a clean, fresh foundation for your sauce.

Step 2: Blend It Up Until Smooth

Put all your ingredients—cilantro, mint, garlic, jalapeno, mayonnaise, cotija cheese, water, aji amarillo paste, lime juice, and salt—into the food processor. Lock the lid and blend until smooth, scraping down the sides as needed. I like it silky, but still a bit thick so it clings to grilled chicken or fries. If it’s too thick, add a splash of water.

Step 3: Taste and Adjust

Once blended, taste your sauce. You might find it needs a pinch more salt or a tiny squeeze more lime juice. Sometimes I add a touch more aji amarillo for extra zing if I’m using it as a dip. Don’t skip this step because balancing flavors is key to nailing the iconic Peruvian tang.

Step 4: Chill and Serve

Cover and refrigerate the sauce for at least 30 minutes before serving. This lets the flavors meld and makes it taste even better. I usually let it sit while I grill some chicken or fry plantains—my family goes crazy for dipping into it. Use within one week for the best freshness.

How to Serve Peruvian Aji Verde Sauce Recipe

Garnishes

I like to sprinkle a little extra cotija cheese or finely chopped cilantro on top when serving. It adds a pretty finishing touch and a bit of texture contrast that makes the sauce look as good as it tastes.

Side Dishes

This sauce is amazing drizzled over grilled chicken, roasted potatoes, or fried plantains. My go-to combo lately is grilled skirt steak with a side of yuca fries dipped in Aji Verde—trust me, it’s a flavor explosion.

Creative Ways to Present

For parties, I’ll serve this sauce in small ramekins with a colorful array of crudités or chips arranged around it. It also works great swirled on a sandwich or burger for an unexpected pop of flavor that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Once made, I store my Peruvian Aji Verde Sauce in an airtight jar or container in the fridge. It keeps well for up to a week, which is ideal for using it on multiple meals throughout the week.

Freezing

I’ve had good luck freezing it in small portions using ice cube trays, then transferring the frozen cubes to a zip-top bag. This way I can thaw just what I need without wasting any sauce.

Reheating

This sauce is best enjoyed cold or at room temperature, so I usually let frozen portions thaw in the fridge overnight. Give it a quick stir before serving to bring back that creamy texture.

FAQs

Final Thoughts

This Peruvian Aji Verde Sauce Recipe holds a special spot in my heart because it transforms simple meals into something unforgettable. Whether you’re dipping, drizzling, or marinating, this sauce brings an energizing blend of heat, herbs, and creaminess that’s genuinely addictive. I guarantee that once you make it, it’ll quickly become a staple in your fridge—ready to brighten up any dish at a moment’s notice. Go ahead, give it a try and share it with your loved ones—you’re going to love the way it livens up your meals!

Print