Aji Verde (Peruvian Green Sauce) Recipe
If you’ve ever found yourself wondering what gives Peruvian cuisine Condiment. This brilliant emerald sauce is a staple at every Peruvian table, blending zesty cilantro, creamy mayonnaise, tangy cheese, and a pleasant kick of pepper into a magical drizzle, dip, or spread. Whether swirled over roasted vegetables, spooned onto grilled meats, or used to zhuzh up simple fries, it will transform even the simplest dish into something vibrant and layered with flavor.
Ingredients You’ll Need
This easy recipe pairs everyday ingredients in irresistible ways—each one has its own delicious role. The combination of herbs, spice, and creamy base gives Aji Verde (Peruvian Green Sauce) its signature silky texture and bold, fresh taste.
- Cilantro: The soul of this sauce—use fresh, aromatic leaves for intense green color and a grassy, citrusy flavor.
- Jalapeño Peppers: Add signature heat and vibrant flavor; remove the seeds for mellow spice or leave them in if you crave extra kick.
- Garlic: Just two cloves infuse bold savoriness that lingers beautifully in each bite.
- Mayonnaise: Adds a silky smoothness and richness, bringing all the flavors together perfectly.
- Sour Cream or Greek Yogurt: Delivers tangy creaminess, balancing the heat and herbs for a lush mouthfeel.
- Parmesan Cheese: Grated parmesan packs a subtle, nutty umami punch, elevating the sauce.
- Lime Juice: Freshly squeezed juice perks up all the other flavors with bright citrus.
- Olive Oil: Just a splash for added silkiness, blending everything into a creamy emulsion.
- Salt: Essential for boosting all the vibrant flavors in the sauce—taste and tweak as needed.
- Black Pepper: Offers a subtle warming background note to round out every bite.
How to Make Aji Verde (Peruvian Green Sauce)
Step 1: Gather Your Ingredients
Before you start, make sure everything is prepped and measured out—this will help everything move along smoothly and quickly. Set aside a blender or food processor, and don’t forget to wash the cilantro well for the brightest, freshest taste.
Step 2: Blend the Greens and Peppers
Add your packed cilantro, seeded (or unseeded for extra heat) jalapeños, and garlic cloves into the blender or food processor. Pulse them a few times to create a rough chop before adding your creamy ingredients, helping everything blend more easily and evenly.
Step 3: Add Creamy, Tangy Elements
Next, scoop in the mayonnaise, sour cream or Greek yogurt, and the Parmesan cheese. These give the Aji Verde (Peruvian Green Sauce) that incredible silky smooth body, and help the flavors meld. Add the lime juice for a punch of brightness right alongside your salt and pepper.
Step 4: Pour in Olive Oil and Blend Smooth
Add the olive oil last, which helps emulsify and bring everything together. Blend on high until the sauce is completely smooth, scraping down the sides as needed. The color should be lush and green, with no leafy pieces remaining—pure magic in a jar!
Step 5: Taste and Adjust
Dip in a spoon and try your Aji Verde (Peruvian Green Sauce). If you want more spice, blend in a little more jalapeño or even a bit of serrano pepper. Adjust salt, lime, or cheese to your preference—this sauce is wonderfully adaptable.
Step 6: Chill and Serve
Transfer the sauce to a bowl or jar, then refrigerate for at least 30 minutes. This little nap really lets the flavors mellow and mingle, making every spoonful vivid and balanced. Enjoy it chilled!
How to Serve Aji Verde (Peruvian Green Sauce)
Garnishes
Aji Verde really comes alive with simple garnishes. Try flecks of extra chopped cilantro, a scattering of finely diced red onion, or a thin slice of fresh jalapeño for eye-catching contrast. These simple flourishes highlight its vibrant green color and give just a hint of what’s inside.
Side Dishes
This sauce is inseparable from classic Peruvian roasted chicken, but don’t stop there! Spoon Aji Verde (Peruvian Green Sauce) over grilled vegetables, crispy potato wedges, roast fish, or even fried eggs. It’s absolutely dreamy as a dipping sauce for fries, chips, or grilled bread.
Creative Ways to Present
Don’t be afraid to play! Drizzle it artfully over grain bowls, tuck it into sandwiches, or swirl it into soup as a vibrant finishing touch. For parties, fill mini glass jars or ramekins with Aji Verde for a striking and easy-to-share standout on any snack table.
Make Ahead and Storage
Storing Leftovers
Pour any leftovers into a clean, airtight jar or container and keep it refrigerated. Aji Verde (Peruvian Green Sauce) stays fresh for up to 5 days, maintaining both its bright flavor and gorgeous color when properly sealed.
Freezing
Freezer-friendly Aji Verde is a game-changer! Spoon it into ice cube trays, freeze solid, then transfer cubes to a freezer bag for up to 2 months. Let cubes thaw in the fridge for single-serve convenience or party prepping ahead.
Reheating
No actual reheating required—Aji Verde is meant to be served chilled or at cool room temperature. Simply give refrigerated sauce a good stir before using. If it has thickened, whisk in a drop of water or lime juice to revive its creamy texture.
FAQs
Why does my Aji Verde (Peruvian Green Sauce) taste bitter?
If your sauce turned out a bit bitter, double-check that you used only cilantro leaves (not stems) and that your olive oil is fresh. Sometimes over-blending bitter greens or using old cilantro can cause this, so always use the best produce you can find for optimal flavor.
Can I make it without mayonnaise?
Absolutely! Swap in more sour cream, Greek yogurt, or even a mild avocado for a lighter, equally creamy version. The flavor and texture will change slightly but it will still deliver that signature zing.
Is Aji Verde (Peruvian Green Sauce) spicy?
The beauty of this sauce is that you control the heat. Removing the seeds from the jalapeños makes it mild enough for most tastes, but you can leave them in or add a serrano pepper for more fire. Taste as you blend—it’s totally customizable.
How do I use Aji Verde besides grilled chicken?
This versatile sauce goes everywhere: sandwiches, tacos, grain bowls, roasted veggies, even as a salad dressing. Try drizzling it over scrambled eggs or as a dip for empanadas—it always adds a pop of flavor and color.
Can I make Aji Verde (Peruvian Green Sauce) ahead for a party?
Yes, and you should! Flavors actually deepen after a few hours in the fridge. Make it a day in advance, keep it chilled, and give it a quick stir before serving for that fresh, just-blended taste.
Final Thoughts
If you’ve never tried Aji Verde (Peruvian Green Sauce) before, now is your moment—this unforgettable, punchy condiment truly upgrades anything it touches. Whip up a batch and watch every meal become an instant celebration in bold green. Go ahead—your taste buds will thank you!
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Aji Verde (Peruvian Green Sauce) Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Gluten-Free, Vegetarian
Description
Aji Verde, also known as Peruvian Green Sauce, is a vibrant and zesty condiment that adds a flavorful kick to any dish. Made with fresh cilantro, jalapeños, and a creamy base, this sauce is perfect for dipping, drizzling, or spreading.
Ingredients
Fresh Cilantro Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1–2 jalapeño peppers (seeded for less heat)
- 2 garlic cloves
Creamy Base:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Blend Ingredients: In a blender or food processor, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Seasoning: Taste and adjust seasoning or spice level if desired.
- Chill: Transfer to a jar or bowl and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Serve: Serve chilled as a dipping sauce, drizzle, or spread.
Notes
- For a spicier version, keep the seeds in the jalapeños or add a serrano pepper.
- This sauce pairs perfectly with grilled meats, roasted vegetables, sandwiches, or as a dip for fries.
- Keeps in the fridge for up to 5 days in a sealed container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Peruvian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
