If you’re anything like me, you’re always on the lookout for a sauce that brings a burst of fresh, tangy heat without taking forever to whip up. That’s why I absolutely love this Peruvian Aji Verde Sauce Recipe—it’s so simple, yet so packed with flavor that it instantly elevates anything from grilled chicken to crispy fries. Trust me, once you try this vibrant green sauce, you’ll be drizzling it on just about everything!
Why You’ll Love This Recipe
- Quick and Easy: You can blend it up in under 5 minutes—perfect for last-minute meals.
- Fresh and Flavor-Packed: The combination of herbs and spicy jalapeño makes every bite lively and delicious.
- Versatile: It’s fantastic as a dip, drizzle, or marinade—you’ll find countless ways to use it.
- Authentic Taste: This recipe captures the true essence of Peruvian cuisine, bringing a little South American sunshine to your table.
Ingredients You’ll Need
The magic of this Peruvian Aji Verde Sauce Recipe lies in its fresh, simple ingredients that work together beautifully. Picking good quality herbs and aji amarillo paste will make all the difference here.
- Fresh cilantro: Choose bright, fragrant leaves for that unmistakable herbal punch.
- Fresh mint leaves: Adds a cool brightness that balances the heat.
- Garlic cloves: Just a couple add depth without overpowering—all about that balance.
- Jalapeño pepper (seeded): Removing seeds controls the heat level so it won’t steamroll your taste buds.
- Low-fat mayonnaise: Gives creaminess and richness, but you can swap for Greek yogurt if you want a lighter option.
- Grated Cotija cheese (or Parmesan): Salty and crumbly cheese rounds out the flavors—don’t skip it!
- Water: To loosen the sauce so it blends smoothly and isn’t too thick.
- Aji Amarillo Paste: The star ingredient for tangy Peruvian heat—if you can’t find it, a mild yellow chili paste works as a substitute.
- Fresh lime juice: The zing that brightens everything up.
- Salt: Always essential to bring all those flavors together beautifully.
Variations
I love tweaking this Peruvian Aji Verde Sauce Recipe depending on what’s in my kitchen or who I’m cooking for. Feel free to tailor it to your taste buds—that’s part of the fun!
- Make it vegan: Swap mayo for vegan mayo or creamy avocado for a plant-based twist; I tried this once, and it was just as delicious.
- Extra heat: Keep the jalapeño seeds or add a bit of serrano pepper if you crave a spicier kick—I learned this the hard way when my husband said “too mild!”
- Herb swaps: Sometimes I add a handful of parsley or basil if I’m out of mint—it changes the flavor profile slightly but still works beautifully.
- Cheese alternatives: Parmesan stands in well if cotija is unavailable, but avoid processed cheese for best results.
How to Make Peruvian Aji Verde Sauce Recipe
Step 1: Prep Your Fresh Ingredients
First things first, strip the bottom half of the cilantro stems off, discarding those tougher pieces. This helps avoid any bitterness and keeps your sauce silky smooth. Make sure your herbs are washed well and slightly dried—excess water can dilute the flavors.
Step 2: Combine Ingredients in Your Food Processor
Pop the cilantro, mint leaves, garlic cloves, seeded jalapeño, mayo, grated cotija cheese, water, aji amarillo paste, lime juice, and salt into a food processor. I love how quickly this comes together—just a minute or two of pulsing is usually enough to get it smooth and vibrant. If you don’t have a food processor, a high-speed blender works great too.
Step 3: Taste and Adjust
Once blended, give your sauce a taste—you might find it needs a pinch more salt or an extra squeeze of lime for brightness. This little tweak can make all the difference, so don’t skip it! After that, cover your sauce and pop it in the fridge until you’re ready to serve.
Pro Tips for Making Peruvian Aji Verde Sauce Recipe
- Fresh Herbs Matter: Always use fresh cilantro and mint for the brightest flavor; dried herbs just won’t have the same punch.
- Control the Heat: Start with one seeded jalapeño, then add more to taste—you can’t remove heat once it’s blended in!
- Smooth Texture Trick: Use a splash of water to thin out the sauce if your processor struggles to blend everything evenly.
- Proper Storage: Keep the sauce in an airtight container in the fridge and consume within a week to enjoy its freshness.
How to Serve Peruvian Aji Verde Sauce Recipe
Garnishes
I usually sprinkle a little extra cotija cheese on top before serving—that little salty kick adds even more depth. A few fresh cilantro leaves on the side give it that extra pop of color and freshness, perfect if you’re looking to impress guests.
Side Dishes
This sauce is a slam dunk with grilled chicken, roasted potatoes, or even as a dip for crispy fried plantains. My family goes crazy for dolloping it over simple black bean bowls, too—the tang and spice really elevate the whole meal.
Creative Ways to Present
For special occasions, I like serving the sauce in small dipping bowls surrounded by an assortment of colorful veggies—think sliced radishes, carrots, and jicama sticks—it makes for such a festive board. You could even drizzle it over sliders for a fun Peruvian-inspired twist.
Make Ahead and Storage
Storing Leftovers
I store leftover Aji Verde sauce in a glass jar or airtight container in the fridge, where it keeps beautifully for up to one week. Just make sure to give it a good stir before serving since some separation can happen naturally.
Freezing
I have frozen this sauce successfully by portioning it into freezer-safe containers. When thawed, it might separate slightly, but a quick stir brings it back to life. Just be aware that fresh herbs can lose some vibrancy after freezing.
Reheating
Since this is a cold sauce, I don’t recommend heating it. Instead, let it come to room temperature and stir well—it’ll taste just as fresh. If you want a warm touch, drizzle it over hot dishes right before serving.
FAQs
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Can I make Peruvian Aji Verde Sauce Recipe without a food processor?
Absolutely! While a food processor makes blending easier and quicker, you can finely chop all the ingredients by hand and then whisk them together with the mayo, water, and lime juice until smooth. It might take a bit more elbow grease, but the flavor remains just as fantastic.
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What can I substitute if I can’t find Aji Amarillo Paste?
If Aji Amarillo paste isn’t available, you can use a mild yellow chili paste, or even a mix of yellow bell pepper with a dash of cayenne pepper to mimic the fruity heat. It won’t be exactly the same, but it keeps that bright, slightly spicy note.
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How spicy is this sauce?
This sauce has a mild to moderate heat level, thanks to the seeded jalapeño and aji amarillo paste. If you prefer it spicier, keep the jalapeño seeds or add extra chili paste. If you want milder, reduce the jalapeño or omit it completely—you’ll still get plenty of flavor.
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Can I prepare the sauce ahead of time?
Yes! In fact, the sauce benefits from a little time resting in the fridge as it gives the flavors a chance to meld together beautifully. Just make sure to store it in an airtight container and use within one week.
Final Thoughts
I’m genuinely so happy to share this Peruvian Aji Verde Sauce Recipe with you—it’s one of those easy, unforgettable sauces that brings excitement to every meal. Whether you’re drizzling it over grilled chicken or using it as a dip at your next gathering, it’s bound to become a favorite in your kitchen, just like it is in mine. Give it a try and watch how quickly it disappears—your taste buds and guests will thank you!
Print
Peruvian Aji Verde Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 12 servings (about 1 1/2 cups)
- Category: Sauce
- Method: Blending
- Cuisine: Peruvian
- Diet: Low Fat
Description
A vibrant and creamy Peruvian Aji Verde Sauce made with fresh cilantro, mint, garlic, jalapeno, and Aji Amarillo paste, blended to a smooth consistency. This versatile green sauce is perfect as a spicy dip or condiment for grilled chicken, fried plantains, and chips, delivering bright, fresh flavors with a hint of heat.
Ingredients
Herbs & Vegetables
- 1 bunch fresh cilantro
- 15 fresh mint leaves
- 1-2 cloves garlic
- 1 jalapeno pepper, seeded
Dairy & Condiments
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated cotija cheese (or Parmesan)
Liquids & Spices
- 1/4 cup water
- 2 tablespoons Aji Amarillo Paste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Instructions
- Prepare the cilantro: Break the bottom half of the cilantro stems off and discard them to avoid bitterness and tough texture.
- Combine ingredients: Place the cilantro, mint leaves, garlic, jalapeno (seeded), low-fat mayonnaise, grated cotija cheese, water, Aji Amarillo paste, lime juice, and salt into the bowl of a food processor.
- Puree the sauce: Lock the lid of the food processor into place and blend the ingredients until the mixture becomes very smooth and evenly combined.
- Season and adjust: Taste the sauce and add additional salt if needed to balance the flavors according to your preference.
- Chill and serve: Cover the Aji Verde sauce and refrigerate until ready to serve. Use within one week for optimal freshness and flavor.
Notes
- This sauce is a simple and fresh accompaniment, ideal for chips, fried plantains, and grilled chicken.
- For a spicier sauce, leave some jalapeno seeds in or add extra Aji Amarillo paste.
- Substitute cotija cheese with Parmesan if unavailable.
- Can be stored in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 17 kcal
- Sugar: 0.2 g
- Sodium: 77 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.6 g
- Cholesterol: 2 mg
