Aji Verde Sauce Recipe
Published April 11, 2024. This post may contain affiliate links. Please read my disclosure policy.
This Aji Verde sauce recipe is ready in just 10 minutes and combines spicy chilis, fresh cilantro, and creamy mayo into a flavorful sauce that works with almost any dish. I use it on everything from grilled meats to roasted veggies, and it never lasts long in my house.
Sauces are one of my favorite ways to bring out and complement the flavors in a dish. They’re such a simple way to take something basic and make it special. If you love a good sauce like I do, you’ve got to try my red pepper coulis or this lemon-dill sauce.
Aji Verde
Aji Verde, also known as Peruvian green sauce, is made by blending mayonnaise, herbs, cheese, and chilis until smooth. The result is a mildly spicy sauce with a slightly nutty flavor that’s perfect for protein dishes like pollo a la brasa.
This simple recipe is easy to adjust, especially when it comes to the spice level. If you like it hotter, go ahead and add more chilis or even use something spicier like a habanero. If you prefer it mild, just cut back on the peppers. I always say, make it work for you.
I’ve definitely added this Aji Verde to my list of favorite sauces. Honestly, how could I not? It’s bright, refreshing, and adds the perfect touch to so many meals. In my house, we’re not afraid of spice, as long as we can control the heat, and this recipe makes that easy.
Ingredients and Substitutions
- Mayonnaise – Any good full-fat mayonnaise will work. You can also use yogurt if you’d like.
- Lime – Freshly squeezed lime juice is the classic citrus added to the sauce to help balance the flavors. You can substitute it with lemon juice.
- Cilantro – You will need fresh cilantro for color and lemon-lime flavors.
- Green Onions – These add light onion flavors to the sauce. It can be substituted with chives or shallots.
- Peppers – I used a jalapeño and a serrano pepper for this sauce. You can use any spicy green chili you’d like.
- Cheese – I used queso fresco for this recipe. However, you can substitute it with cotija cheese or Parmigiano Reggiano.
- Garlic – A few garlic cloves are added to the sauce. You can substitute with 2 teaspoons of garlic granules or powder.
- Huacatay – This is a marigold that produces leaves known as black mint. It is hard to find in the United States and can be substituted with equal parts minced fresh cilantro and mint.
- Amarillo Paste – This is a spicy yellow chili paste made from yellow chilis. It’s optional and can be substituted with 1 teaspoon of seeded and finely minced fresh habanero pepper.
How to Make the Best Aji Verde Sauce
Add the ingredients: I add the mayonnaise, cilantro, green onions, seeded jalapeño, seeded serrano, queso fresco, garlic, lime juice, huacatay, amarillo paste, and a pinch of salt to a blender.
Blend the sauce: Then, I blend everything until the sauce is smooth and fully combined.
Finish the sauce: I taste the sauce and adjust the seasoning with a little more salt if needed. After that, it’s ready to serve or store in the fridge.
Chef Tip + Notes
The key tip for making this Aji Verde sauce is to balance the heat to your taste. The combination of jalapeño and serrano gives it a nice kick, but the real secret is adjusting the number of peppers based on your spice tolerance. Start with one of each, then taste and build from there.
- Food processor: I sometimes use a food processor for this sauce. Just toss everything in and blend on high until it’s smooth.
- Spice level: If it turns out too spicy, I add a little lime juice and a pinch of sugar to mellow it out.
- Cilantro: I don’t stress too much about measuring the cilantro exactly. It’s a flexible herb and won’t throw off the flavor if you use a little more or less.
Serving Suggestions
I love serving this Aji Verde alongside my Peruvian Chicken for a full, flavorful meal. It also pairs beautifully with crispy roasted potatoes.
One day, I swapped out peanut sauce and used Aji Verde to dip my shrimp spring rolls, it was such a refreshing change. The creamy texture and herby heat worked perfectly with the shrimp and veggies, and I’ll definitely be making it that way again.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead of time for freshness.
How to Store: Cover and keep the aji verde in the refrigerator for up to 5 days.
More Sauce Recipes
Aji Verde Sauce Recipe
Ingredients
- 1 cup mayonnaise
- 1 cup tightly packed fresh cilantro leaves and stems
- 3 green onions, root end removed
- 1 seeded jalapeño pepper
- 1 seeded serrano pepper
- 2 garlic cloves
- ¼ cup queso fresco
- Juice of 1 lime, about 2 tablespoons
- 1 tablespoon huacatay, or 5-6 mint leaves
- 1 tablespoon aji Amarillo paste, optional
- coarse salt to taste
Instructions
- Add the mayonnaise, cilantro, green onions, seeded jalapeño, seeded serrano pepper, garlic, queso fresco, lime juice, huacatay, amarillo paste, and salt to a blender.
- Blend on high speed until smooth and incorporated.
- Adjust any seasonings with salt and store or serve.
This was as authentic as it gets. The flavors were amazing and took me back to my travels in Peru. The aji Amarillo paste is a must and for me is what made this sauce as I remembered it.
Thank you!
I made this and it was fantastic! For half the recipe, I used a whole seeded Serrano and habanero chili, along with the mint leaves. I did not manage to find the huacatay or amarillo paste. It was pretty spicy, but calm down by the next day. It was delicious as a dip for the chicken, or a sandwich spread. Will definitely be making this again! Thank you!