Aji Verde (Peruvian Green Sauce)

Creamy, Zesty, and Addictively Spicy — Peru’s Boldest Sauce in a Bottle

If you’ve ever had Peruvian rotisserie chicken and thought, “Wait, what is this magical green sauce?” — you’ve met Aji Verde, and it’s time to bring it into your own kitchen. This bold, herby, spicy Peruvian sauce is creamy, vibrant, and loaded with personality. Drizzle it over grilled meats, toss it with veggies, or (trust me) just dip your fries in it. You’ll find yourself looking for excuses to put it on everything.

It’s bright, fresh, spicy — and totally irresistible. Plus, it takes just minutes to blend up. Once you try it, you’ll always want a jar in your fridge. Ready to make some flavor magic?

Why You’ll Love Aji Verde (Peruvian Green Sauce)

This sauce is more than just a condiment — it’s an obsession waiting to happen:

Versatile: Spoon it over grilled chicken, roasted veggies, tacos, or even scrambled eggs.

Budget-Friendly: Made with fresh herbs and pantry staples.

Quick and Easy: Just toss everything in a blender — done in minutes.

Customizable: Make it as spicy or mild as you want.

Crowd-Pleasing: Creamy, herby, and zippy — everyone loves it (even picky eaters).

Ingredients in Aji Verde

Here’s what brings the zing and color to this gorgeous green sauce:

Fresh Cilantro

The base of that bright, herby flavor — use the stems, too!

Jalapeños or Aji Amarillo

The heat source. Jalapeños are easier to find, but traditional aji amarillo gives it that Peruvian authenticity.

Garlic

Punchy and savory, just a clove or two does the trick.

Mayonnaise

Adds creaminess and richness — a key ingredient.

Lime Juice

Fresh, tangy, and balances the heat with brightness.

Olive Oil

Smooths the texture and helps it blend beautifully.

Cotija Cheese (or Parmesan)

Adds salty, umami depth and authentic flavor.

Salt

Just enough to make the flavors pop.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get that blender going:

Prep Your Ingredients

Roughly chop cilantro and peppers (remove seeds for less heat), peel garlic, and squeeze lime juice.

Blend It All Together

In a blender or food processor, combine cilantro, peppers, garlic, mayo, lime juice, cheese, salt, and a drizzle of olive oil. Blend until smooth and creamy.

Adjust to Taste

Need more heat? Add another pepper. Too thick? Add a splash of water or more lime juice. Want it creamier? Toss in a little extra mayo.

Serve or Chill

Use immediately or refrigerate for 30 minutes to let the flavors really come together.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 5–10 minutes
Total Time: About 10 minutes

How to Serve Aji Verde

This sauce is your new favorite sidekick. Try it with:

• Grilled Chicken or Steak: Drizzle it on, then add more.
• Roasted Potatoes or Fries: Dip, devour, repeat.
• Burritos or Tacos: A fresh, spicy upgrade to any filling.
• Rice Bowls or Grain Salads: Adds zip and creaminess.
• Eggs or Omelets: Trust me, just try it.

Additional Tips

• Can’t find aji amarillo? Jalapeños or serranos are great substitutes.
• Love extra heat? Leave the seeds in or toss in a touch of cayenne.
• Use a high-powered blender for the smoothest, creamiest sauce.
• Store it in a glass jar in the fridge for up to 5 days.
• Try Greek yogurt instead of mayo for a lighter version.

FAQ Section

Q1: What is aji verde?
A1: It’s a Peruvian green sauce made with cilantro, hot peppers, garlic, lime, and mayo — super flavorful and creamy.

Q2: Is it spicy?
A2: It can be! But you can adjust the heat by removing pepper seeds or using milder chilies.

Q3: Can I make it dairy-free?
A3: Yes! Just omit the cheese or use a dairy-free substitute.

Q4: How long does it keep?
A4: Stored in the fridge, it’ll stay fresh for about 4–5 days.

Q5: Can I freeze it?
A5: Not recommended — mayo-based sauces tend to separate when thawed.

Q6: What’s the difference between aji verde and chimichurri?
A6: Chimichurri is oil- and vinegar-based with parsley, while aji verde is creamier and made with cilantro, lime, and often mayo or cheese.

Q7: Can I make it vegan?
A7: Absolutely — just use vegan mayo and skip or sub the cheese.

Q8: Where can I find aji amarillo?
A8: Latin markets or online spice stores often carry it fresh, frozen, or in paste form.

Q9: What if my sauce is too thick?
A9: Just blend in a bit of water or lime juice until it reaches your desired consistency.

Q10: Can I use this as a marinade?
A10: Yes! It works great on chicken or shrimp — just don’t reuse any marinade that’s touched raw meat.

Conclusion

Aji Verde is one of those sauces that instantly upgrades whatever it touches — bold, creamy, and full of bright, zesty flavor. It’s easy to make, impossible to forget, and incredibly versatile. Whether you’re serving it with grilled meats, roasted veggies, or your favorite takeout, this sauce adds a little spark to every bite. Go ahead, make a batch — your taste buds will thank you.

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